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    Lemon-Mustard Chicken

    List of Ingredients





    4 large chicken breasts, boned
    1 cup lemonade
    3 tbsp. whole-grain mustard
    1 egg, beaten
    1/4 cup fresh bread crumbs
    1/4 cup pecans, chopped
    Sunflower oil for frying
    1 1/2 tbsp. flour
    1/2 cup chicken broth
    1/4 cup heavy cream
    2 tsp. whole grain mustard
    Salt and pepper to taste

    Recipe



    Marinate breasts in lemonade 1 hour. Drain, reserve lemonade for sauce. Pat breasts dry and coat with 3 tbsp. mustard. Dip into beaten egg, then bread crumb/nut mixture. Chill 2-3 hours. Pour 1/2 inch sunflower oil in large frying pan and heat. Fry chicken 10-12 minutes, turning once. Remove to serving platter and keep warm. Pour all but 11/2 tbsp. oil from pan. Stir in flour, cook 1 minutes Add reserved lemonade and broth. Cook down rapidly to about 3/4 cup. Add cream, stirring constantly. Strain into saucepan. Heat well and swirl in 2 tsp. mustard. Season to taste. Pour over chicken and serve.


 

 

 

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