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Pecan Chicken Breasts

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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