PECAN-BREADED CHICKEN WITH MUSTARD SAUCE
Provided by Florence Fabricant
Categories dinner, main course
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Between two pieces of waxed paper lightly flatten the chicken breasts with a meat pounder. Season with salt and pepper.
- Melt 6 tablespoons of the butter in a small saucepan over medium heat. Remove from heat and whisk in 2 tablespoons of the mustard.
- Dip each piece of chicken into the butter and mustard mixture and heavily coat each with the ground pecans, patting them on.
- Preheat oven to 200 degrees.
- Melt the remaining butter in a 12- to 14-inch skillet. Stir in the oil. When hot, saute as many pieces of the chicken as you can at one time without crowding them. Saute about 3 minutes on each side. Remove to a baking dish and place in the oven to keep warm.
- When the chicken is sauteed discard the butter and oil. If any of the pecans remaining in the skillet have burned, discard them, too; otherwise spoon them over the chicken in the oven.
- Stir the sour cream into the pan, scraping up any browned particles. Whisk in the remaining mustard, then season to taste with salt and pepper. Spoon the sauce onto four plates and top with a chicken breast.
Nutrition Facts : @context http, Calories 816, UnsaturatedFat 47 grams, Carbohydrate 8 grams, Fat 80 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 28 grams, Sodium 508 milligrams, Sugar 3 grams, TransFat 1 gram
SOUTHERN PECAN CRUSTED CHICKEN WITH MUSTARD SAUCE
Very good crusted chicken!! and quick too. When I don't have sour cream around I have used yogurt instead, it works well.
Provided by Derf2440
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard.
- Whirl in parsley.
- Transfer to shallow bowl;set aside.
- In separate shallow bowl, beat egg.
- Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
- (Make ahead: transfer to platter and cover loosley with plastic wrap; refrigerate for up to 2 hours.) In large nonstick frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
- Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt.
- Serve with chicken.
PECAN CHICKEN WITH DIJON MUSTARD SAUCE
Make and share this Pecan Chicken With Dijon Mustard Sauce recipe from Food.com.
Provided by Sassy in da South
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and pepper; place on a greased jelly roll pan.
- Combine butter and 1/4 cup of the mustard; stir well.
- Pour over chicken; spread evenly.
- Sprinkle pecans over top.
- Bake, uncovered, 375 degrees for 15 minutes or until chicken is done. Remove chicken to a serving platter, reserving drippings in dish; keep warm.
- Combine remaining 2 tablespoons mustard, pan drippings, sour cream in a large saucepan; cook over medium heat until thoroughly heated, stirring often.
- To serve, pour sauce over chicken.
Nutrition Facts : Calories 331.6, Fat 34.2, SaturatedFat 15.9, Cholesterol 56.8, Sodium 388.3, Carbohydrate 5.4, Fiber 1.7, Sugar 1, Protein 3.7
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