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    Pecan-Breaded Chicken Breasts With Mustard Sauce

    Source of Recipe

    TOH: Fishin

    List of Ingredients


    -2 whole chicken breasts- skinned -boned and halved
    -salt and lemon pepper to taste
    -10 tb butter
    -3 tb dijon mustard
    -1 c ground pecans
    -2 tb vegetable oil

    2/3 c sour cream


    Recipe

    -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 butter.
    -Remove from heat and whisk or beat in 2 tbsp mustard.
    -Dip chicken pieces in mustard mixture
    -Then 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 center of each heated dinner plate and place chicken breast on top.



 

 

 


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