Pecan-Crusted Chicken With Mustard Sauce
This recipe makes 4 servings
Ingredients
- 3/4 cup pecans
- 2 tbsp cornstarch
- 3/4 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp dry mustard
- 2 tbsp chopped fresh parsley
- 1 egg
- 4 boneless skinless chicken breasts
- 2 tbsp vegetable oil
- Mustard Sauce:
- 1/2 cup light sour cream
- 2 tbsp Dijon mustard
- 1/2 tsp granulated sugar
- 1 Pinch salt
Preparation
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.
In large nonstick skillet, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
Mustard Sauce:
Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt. Serve with chicken.
- Keywords : Main Course; Skillet; Chicken; Pecan; Mustard;
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