Southern Pecan crusted Chicken with Mustard sauce |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Very good crusted chicken!! and quick too. When I don't have sour cream around I have used yogurt instead, it works well. Ingredients:
3/4 cup pecans |
2 tablespoons cornstarch |
3/4 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/4 teaspoon dry mustard (keens) |
2 tablespoons fresh parsley, chopped |
1 egg |
4 boneless skinless chicken breasts |
2 tablespoons vegetable oil |
1/2 cup light sour cream (i use no fat sour cream) |
2 tablespoons dijon mustard |
1/2 teaspoon sugar |
1 pinch salt |
Directions:
1. In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard.
2. Whirl in parsley.
3. Transfer to shallow bowl;set aside.
4. In separate shallow bowl, beat egg.
5. Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
6. (Make ahead: transfer to platter and cover loosley with plastic wrap; refrigerate for up to 2 hours.) In large nonstick frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
7. Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt.
8. Serve with chicken.
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