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Pecan Breaded Chicken Breasts with Dijon Mustard Sauce


(Finely ground pecans are used instead of flour to coat these savory chicken breasts. The resulting flavor and texture are irresistable.)

8 tablespoon (1 stick) butter
3 tablespoon Dijon mustard
6-ounces pecans, finely ground (about 1-1/2 cups)
8 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
1 tablespoon vegetable oil
2/3 cup sour cream
1/2 tsp. salt
1/4 tsp. pepper

In a small saucepan, melt 6 tablespoon of the butter. Whisk in 2 tablespoon of the mustard until blended, scrape into a shallow dish. Place pecans in another shallow dish.

Dip chicken first in butter mixture, then dredge in pecans to coat. In a large frying pan, heat remaining 2 tablespoon butter in oil over medium heat. Add chicken and cook 3 minutes a side, until lightly browned and tender. Remove to a serving platter and cover with foil to keep warm.

Discard all but 2 tablespoon of fat from pan and reduce heat to low. Add sour cream; whisk in remaining 1 tablespoon mustard, salt and pepper. Blend well. Cook just until heated through; do not boil. Serve over chicken.

Serves 4




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