Yield: 4 Servings
|3 tablespoons||Dijon mustard|
|6 ounces||Pecans, finely ground|
|8||Chicken breast halves, skinless/boneless; pounded to 1/4" thickness|
|⅔ cup||Sour cream|
|per Liz Nordsworthy|
|Fidonet COOKING echo|
Prep: 15 minutes Cook: 10 minutes In a small saucepan, melt six tablespoons of the butter. Whisk in two tablespoons of the mustard until blended; scrape into a shallow dish.
Place the pecans in another shallow dish.
Dip the chicken into the butter mixture, then dredge in the pecans to coat.
In a large frying pan, heat the remaining two tablespoons of butter in oil over medium heat. Add the chicken and cook three minutes a side, until they are lightly browned & tender. Remove to a serving platter and cover with foil to keep warm.
Discard all but two tablespoons of fat from pan & reduce heat to low.
Add the sour cream; whisk in the remaining tablespoon of mustard, salt & pepper. Blend well. Cook just until heated through; do not boil. Serve over chicken.