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Pecan-breaded chicken breasts with dijon must
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| Artist: |
_ |
| Categories: |
Bakery, Breasts, Chicken, Meats, Pastry, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 8
| tbsp | Butter | | 3
| tbsp | Dijon mustard | | 6
| oz | Pecans, finely ground | | 8
| | Chicken breast halves | | | -skinless/boneless, pounded | | | -to ? thickness | | 1
| tsp | Oil | | 2/3
| cup | Sour cream | | 1/2
| tsp | Salt | | 1/4
| tsp | Pepper |
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Procedures:
| 1 | Prep: 15 minutes cook: 10 minutes | | 2 | in a small saucepan, melt six tablespoons of the butter. | | 3 | Whisk in two tablespoons of the mustard until blended; scrape into a shallow dish. | | 4 | Place the pecans in another shallow dish. | | 5 | dip the chicken into the butter mixture, then dredge in the pecans to coat. | | 6 | in a large frying pan, heat the remaining two tablespoons of butter in oil over medium heat. | | 7 | Add the chicken and cook three minutes a side, until they are lightly browned & tender. | | 8 | Remove to a serving platter and cover with foil to keep warm. | | 9 | discard all but two tablespoons of fat from pan & reduce heat to low. | | 10 | Add the sour cream; whisk in the remaining tablespoon of mustard, salt & pepper. | | 11 | Blend well. | | 12 | Cook just until heated through; do not boil. | | 13 | Serve over chicken. | | 14 | per liz nordsworthy fidonet cooking echo |
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