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Pecan-Breaded Chicken Breasts With Mustard Sauce

Source of Recipe

TOH: Fishin


List of Ingredients


-2 whole chicken breasts- skinned -boned and halved
-salt and lemon pepper to taste
-10 tb butter
-3 tb dijon mustard
-1 c ground pecans
-2 tb vegetable oil

2/3 c sour cream




Recipe

-Place halved chicken breasts between two sheets of waxed paper and pound with a kitchen mallet or heavy skillet to approximately 1/4"thickness.
-Sprinkle lightly with salt and lemon pepper.
-In a small saucepan over medium heat, melt 6 tbsp butter.
-Remove from heat and whisk or beat in 2 tbsp mustard.
-Dip chicken pieces in mustard mixture
-Then coat with ground pecans.
-Set aside.
-In frying pan heat oil and remaining butter over medium heat.
-When hot, add chicken breasts and cook 3 minutes per side until lightly browned (do this in batches, if necessary, to avoid crowding the pan).
-Remove breasts when they are browned; keep warm.
-Discard excess fat and any bits of pecans remaining in the pan.
-Return frying pan to medium heat and stir in sour cream, stirring up browned bits from the bottom of the pan.
-Whisk in remaining mustard; add salt and lemon pepper to
taste.
-Remove from heat.
-To serve, spoon a dollop of sauce onto the center of each heated dinner plate and place chicken breast on top.