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LOCATION: Recipes >> Poultry >> Pecan-Breaded Chicken Breasts With Mustard Sauce

Print this Recipe    Pecan-Breaded Chicken Breasts With Mustard Sauce

2 Whole Chicken Breasts, Skinned, Boned and Halved.
Salt and Lemon Pepper to Taste
10 tbsp (150 ml) Butter
3 tbsp (45 ml) Dijon Mustard
1 cup (250 ml) Ground Pecans
2 tbsp (30 ml) Vegetable Oil (Preferably Safflower)
2/3 cup (150 ml) Sour Cream

Place halved chicken breasts between two sheets of waxed paper and pound
with a kitchen mallet or heavy skillet to approximately 1/4" thickness.
Sprinkle lightly with salt and lemon pepper. In a small saucepan over
medium heat, melt 6 tbsp (90 ml) butter. Remove from heat and whisk or
beat in 2 tbsp (30 ml) mustard. Dip chicken pieces in mustard mixture the
coat with ground pecans. Set aside. In frying pan heat oil and remaining
butter over medium heat. When hot, add chicken breasts and cook 3 minutes
per side until lightly browned (do this in batches, if necessary, to
avoid crowding the pan). Remove breasts when they are browned; keep warm.
Discard excess fat and any bits of pecans remaining in the pan. Return
frying pan to medium heat and stir in sour cream, stirring up browned
bits from the bottom of the pan. Whisk in remaining mustard; add salt and
lemon pepper to taste. Remove from heat. To serve, spoon a dollop of
sauce onto the centre of each heated dinner plate and place chicken
breast on top. Serve with a steamed vegetable to contrast with the flavor
and the texture of the chicken.

Yield: 4 Servings

Notes: I usually cut oil and butter amounts in half, it still comes out
fine. I also serve this on top of rice, the sauce blends well with it.

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