Pecan-breaded chicken breasts with dijon must

Yield: 4 Servings

Measure Ingredient
8 tablespoons Butter
3 tablespoons Dijon mustard
6 ounces Pecans, finely ground
8 Chicken breast halves, skinless/boneless; pounded to 1/4" thickness
1 teaspoon Oil
⅔ cup Sour cream
½ teaspoon Salt
¼ teaspoon Pepper
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.

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