Mustard pecan chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole chicken breasts, split =OR=- Half chicken breasts, split (skinless and boneless) slightly flattened and patted dry | |
| Flour; seasoned with | ||
| Salt | ||
| Pepper; and | ||
| ¼ | teaspoon | Crumbled dried tarragon (for dredging) |
| 3 | tablespoons | Dijon mustard |
| ½ | cup | Finely chopped pecans |
| 2 | tablespoons | Unsalted butter |
| 1 | teaspoon | Vegetable oil |
Directions
LIGHTLY DREDGE THE CHICKEN in the seasoned flour, patting to remove any excess. Brush 1 side of each breast generously with mustard. Pat the pecans into the mustard. Turn and repeat on the other side. Place the chicken in a flat dish, cover, and refrigerate for 20 minutes. In a large heavy skillet, heat the butter and oil just until the butter foams. Add the chicken breasts and saute them over medium-high heat until the pecans are lightly browned, about 3 minutes. Turn and cook the second side for an additional 2 minutes. Remove at once.