How to make it

  • In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 teaspoons of the salt and 1/8 teaspoon cayenne until the nuts are chopped fine. Transfer the mixture to a medium bowl.
  • Whisk together the egg and the water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.
  • In a large nonstick frying pan, heat the oil over moderate heat. Add the chicken to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.
  • Meanwhile, in a small bowl, combine the sour cream, mustard, vinegar, sugar, parsley, a pinch of cayenne and the remaining 1/4 teaspoon salt. Serve the chicken with the mustard dipping sauce.

Reviews & Comments 4

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    " It was excellent "
    pamelanava ate it and said...
    Sounds great...a must-try! Thanks! Pamela
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    " It was excellent "
    goodeat ate it and said...
    So very yummy!!! five forks
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    " It was excellent "
    minitindel ate it and said...
    i love it!!!! bring me some lol.............
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    " It was excellent "
    pleclare ate it and said...
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