PECAN-BREADED CHICKEN WITH MUSTARD SAUCE

Pecan-Breaded Chicken With Mustard Sauce image

Provided by Florence Fabricant

Time 55m

Yield 4 servings

Number Of Ingredients 7

Previous Next

Ingredients

2 whole skinned and boned chicken breasts, cut into four halves
Salt and freshly ground black pepper
10 tablespoons butter
3 tablespoons Dijon mustard
5-6 ounces ground pecans
2 tablespoons safflower oil
2/3 cup sour cream

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