Pecan-crusted Chicken Breasts With Maple-dijon Sauce Recipe

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Ingredients

• 1 c all-purpose flour .
• 1 1/2 c finely sliced pecans .
• 1 tbsp minced garlic .
• 7 tbsps pure maple syrup .
• 1/4 c dry white wine or dry vermouth .
• 1 tsp sea salt .
• 1/4 c Dijon mustard, plus .
• 4 boneless skinless chicken breasts (without the tenderloin attached) .
• 1/2 tsp fresh ground pepper .
• 2 tsps finely sliced fresh sage leaves .
• 4 tbsps Dijon mustard (and more to taste) .
• 3 tbsps olive oil, divided .
• 1/2 c olive oil, plus

Directions

• Step #1 Whisk 1/2 c olive oil, wine, 1/4 c mustard, garlic & sage in a bowl.
• Step #2 Pour into a heavy Ziploc bag.
• Step #3 Add chicken, turning to coat all sides.
• Step #4 Refrigerate for at least 6 hrs or overnight, turning once.
• Step #5 To make sauce: Whisk maple syrup with 4 tbsps Dijon.
• Step #6 Taste & add 1 or 2 more tsps Dijon to taste.
• Step #7 (Sauce may be put in the fridged overnight.
• Step #8 Bring to about room temp before serving.
• Step #9 ) Mix pecans, flour, salt & pepper on a plate.
• Step #10 Remove chicken from marinade.
• Step #11 Coat chicken on both sides with pecan mixture.
• Step #12 If time permits, put in the fridge at least 1 hr to help crumbs adhere.
• Step #13 In a large skillet, heat remaining 3 tbsps olive oil over medium-high heat until hot.
• Step #14 Add chicken.
• Step #15 Cook until golden, about 3 mins per side.
• Step #16 Place on greased, rimmed baking sheet.
• Step #17 (Cooled breasts may be put in the fridged covered for several hrs.
• Step #18 ).
• Step #19 Preheat oven to 425°.
• Step #20 Bake chicken until cooked through, if at about room temp; 16-18 mins, about 12 mins, if chilled.
• Step #21 Transfer to plates, drizzle with maple-mustard sauce & pass the rest.
• Enjoy the Pecan-Crusted Chicken Breasts With Maple-Dijon Sauce recipe

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