Pecan Chicken with Dijon Sauce
From chefmeow 15 years ago
Ingredients
- 4 boneless chicken breasts shopping list
- 1-1/2 sticks butter shopping list
- 4 tablespoons Dijon mustard shopping list
- 6 ounces pecans finely ground shopping list
- 2 tablespoons canola oil shopping list
- 2/3 cup sour cream shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
How to make it
- Place chicken between 2 pieces of waxed paper and pound gently until about 1/4" thick.
- In a microwavable bowl melt 1 stick of butter and 3 tablespoons mustard until just melted.
- Whisk to incorporate then place pecans on a dinner plate.
- One by one dip chicken into the butter mustard sauce then into the pecans coating thoroughly.
- Melt half stick of butter in a skillet then add oil and heat to medium.
- Sauté chicken 10 minutes per side then transfer to a casserole dish.
- Place in a preheated 300 degree oven for 10 minutes.
- Drain pan of oil and deglaze with sour cream stirring with a whisk over medium heat.
- Add remaining mustard and season with salt and pepper.
- Place a pool of the sauce on each of four plates and place the cooked chicken on top.
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