1 stick butter (8 Tbsp.)
3 Tbsp. prepared dijon mustard
6 oz. pecans, finely ground
8 skinless boneless chicken breasts
1 Tbsp. vegetable oil
2/3 cup sour cream
½ tsp. salt
¼ tsp. fresh ground pepper
|
|
Trim chicken breasts, if needed. Rinse and pat dry. Pound between sheets of wax paper to ¼ inch thickness. Melt 6 Tbsp. butter in a small saucepan. Whisk in 2 Tbsp. mustard until well blended. Put mixture into a wide shallow bowl. Put pecans in another bowl. First dip the chicken in the butter, then dredge with pecans until coated. In a large frying pan, heat remaining (2 Tbsp.) butter in the oil over medium heat. Add chicken. Cook 3 minutes on each side, until lightly brown and tender. Remove from pan to a serving platter and cover with foil to keep warm. Discard all but 2 Tbsp of oil/butter from pan. Reduce heat to low. Add sour cream; whisk in remaining (1 Tbsp.) mustard, salt and pepper until well blended. Cook just until heated through. Do not allow to boil! Pour over chicken and serve.
|
|
|
