Side Pannel
Mustard Pecan Chicken
Mustard Pecan Chicken
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Main Dish
Ingredients List
- 2 Whole chicken breasts, split
- -=OR=-
- 4 -Half chicken breasts, split
- - (skinless and boneless)
- - slightly flattened
- - and patted dry
- Flour; seasoned with
- Salt
- Pepper; and
- 1/4 ts Crumbled dried tarragon
- - (for dredging)
- 3 tb Dijon mustard
- 1/2 c Finely chopped pecans
- 2 tb Unsalted butter
- 1 ts Vegetable oil
Directions
LIGHTLY DREDGE THE CHICKEN in the seasoned flour, patting to remove any
excess. Brush 1 side of each breast generously with mustard. Pat the pecans
into the mustard. Turn and repeat on the other side. Place the chicken in a
flat dish, cover, and refrigerate for 20 minutes. In a large heavy skillet,
heat the butter and oil just until the butter foams. Add the chicken
breasts and saute them over medium-high heat until the pecans are lightly
browned, about 3 minutes. Turn and cook the second side for an additional 2
minutes. Remove at once.
excess. Brush 1 side of each breast generously with mustard. Pat the pecans
into the mustard. Turn and repeat on the other side. Place the chicken in a
flat dish, cover, and refrigerate for 20 minutes. In a large heavy skillet,
heat the butter and oil just until the butter foams. Add the chicken
breasts and saute them over medium-high heat until the pecans are lightly
browned, about 3 minutes. Turn and cook the second side for an additional 2
minutes. Remove at once.
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