Pecan chicken breast with mustard sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken breasts, split and lightly pounded | |
| 4 | tablespoons | Melted butter |
| 2 | tablespoons | Mustard |
| 6 | tablespoons | Ground pecans |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Peanut oil |
| ⅔ | cup | Sour cream |
| 1 | tablespoon | Mustard |
| Salt | ||
| Pepper | ||
Directions
Dip chicken breasts in 4 tablespoons butter mixed with mustard. Press pecans into the breasts and saute in a mixture of 2 tablespoons butter and peanut oil. When browned and firm, remove to a warm platter. Deglaze pan with sour cream and mustard, season with salt and pepper and pour over chicken.
NOTE: To deglaze, pour the liquid into the hot pan and stir briskly until any browned bits clinging to the bottom and sides of the pan have been incorporated into the liquid.