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Prep Time: 180 Minutes Cook Time: 25 Minutes |
Ready In: 205 Minutes Servings: 4 |
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I can only think of one word for this dish: YUM! Prep time includes marinating time. Ingredients:
4 large boneless skinless chicken breast halves |
1 cup lemonade |
1/4 cup fresh breadcrumb |
1/4 cup finely chopped pecans or 1/4 cup walnuts |
1 egg |
5 tablespoons whole grain mustard |
vegetable oil (for frying) |
3 -4 teaspoons walnut oil (or dark seesame) |
1/2 cup chicken broth |
1/4 cup heavy cream |
salt and pepper |
Directions:
1. Marinate chicken in lemonade for 1 hour.
2. Drain, reserving the lemonade and pat dry with paper towels.
3. Stir together bread crumbs and nuts on a plate.
4. Put the egg in a shallow bowl and beat lightly.
5. Place 3 tbls.
6. of mustard in another bowl.
7. Brush the chicken with mustard, dip into the beaten egg, then dredge in crumbs/nuts.
8. Chill, loosely covered, for 2 to 3 hours.
9. Heat 1/2 inch of veg.
10. oil with the walnut oil in a large skillet until hot.
11. Add the breaded chicken and fry, turning once, for 10 to 12 minutes.
12. Remove to a plate and keep warm.
13. While chicken is cooking, combine reserved lemonade, broth, and remaining 2 tbls.
14. of mustard in a small saucepan.
15. Bring to a boil and reduce over high heat to 1/2 cup.
16. Add the cream and cook about 1 1/2 minutes to heat through and thicken slightly.
17. Season with salt and pepper; and pour over the chicken.
18. Serve hot.
19. Enjoy!
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