Pecan-Crusted Chicken with Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Nutty sautéed chicken dipped in a creamy mustard sauce delivers nicely varied textures and flavors. Using cornstarch rather than flour makes the crust especially crisp. Ingredients:
1 cup pecans |
2 tablespoons cornstarch |
1 teaspoon dried thyme |
1 teaspoon paprika |
1 1/2 teaspoons salt |
cayenne |
1 egg |
2 tablespoons water |
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all) |
3 tablespoons cooking oil |
1 cup mayonnaise |
2 tablespoons grainy or dijon mustard |
1/2 teaspoon white-wine vinegar |
1/2 teaspoon sugar |
2 tablespoons chopped fresh parsley |
Directions:
1. In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 teaspoons of the salt, and 1/8 teaspoon cayenne until the nuts are chopped fine. Transfer the mixture to a medium bowl.
2. Whisk together the egg and the water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.
3. In a large nonstick frying pan, heat the oil over moderate heat. Add the chicken to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.
4. Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne, and the remaining 1/4 teaspoon salt. Serve the chicken with the mustard dipping sauce.
5. Menu Suggestions: The crisp coating on the chicken invites a creamy potato gratin alongside. Green beans, perhaps sautéed in bacon fat, would taste great, too.
6. Wine Recommendation: The combination of the sweet pecans and the assertive mustard sauce lends itself to either a crisp sparkling wine or a stainless-steel-fermented sauvignon blanc from California.
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