Pecan-breaded Chicken Breasts With Dijon Must Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 tbsp: Butter,
3 tbsp: Dijon mustard,
6 ounce: Pecans, finely ground
8: Chicken breast halves, skinless/boneless, pounded to 1/4" thickness
1 tsp: Oil,
2/3 cup: Sour cream,
1/2 tsp: Salt,
1/4 tsp: Pepper,
Directions:
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.
per Liz Nordsworthy
Fidonet COOKING echo
Source from luhu.jp
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.
per Liz Nordsworthy
Fidonet COOKING echo
Source from luhu.jp
Tags
Chicken