Clay's Kitchen : Chicken Recipes

Chicken Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Pecan Chicken with Dijon Sauce

Recipe from: Chef2Chef Recipe Club

4 boneless chicken breasts
1 ½ sticks of butter
4 tablespoons Dijon mustard
6 ounce of pecans, finely ground
2 tablespoons canola oil
⅔ cup sour cream
1 teaspoon salt
pepper, to taste

Place chicken between 2 pieces of waxed paper and pound gently until about ¼ inch thick. In a microwavable bowl, melt 1 stick of butter and 3 tablespoons of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate. One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly. Melt the half stick of butter in a skillet, add the oil and heat to medium. Sauté the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300°F) for about 6 more minutes. Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tablespoon of mustard and season with salt and pepper. Place a pool of the sauce on each of four plates and place the cooked chicken on top.

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