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How to make it

  • Beat eggs and buttermilk with a fork until pale yellow.
  • Grind the pecans and place in a bowl OR pie plate.
  • Add the flour, cornmeal, salt, pepper, paprika and dry mustard to the nuts.
  • Using your finger, dip the chicken into the egg mixture and then press both sides into the pecan mixture.
  • Dip the shrimp into the egg/milk mixture and press both sides in the nuts.
  • Melt the butter in a skillet over medium high heat.
  • Cook the chicken breasts on both sides until cooked through.
  • Saute the shrimp to a nice brown on both sides, about 3 minutes.
  • To make the sauce, combine the Dijon and honey well.
  • Serve as a condiment on the side.

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