Pecan Crusted Chicken
If you happen to have leftovers, try the chicken cold on a salad.
INGREDIENTS:
6 halves chicken breast
1 pinch salt and pepper
1 tbs butter or margarine
3 tbs dijon mustard
8 oz pecans, chopped fine
4 tbs butter or margarine
1 tbs oil
2/3 cup sour cream
1 tbs dijon
DIRECTIONS:
1. Toast whole pecans in pre-heated 350 deg oven. Flatten chicken breasts, season with salt and pepper.
2. Melt butter and whisk in the 3T dijon. Dip each piece of chicken in the butter mix. Coat with pecans.
3. Melt 3 tsp of the butter and the oil in skillet over medium heat.
4. Saute half of the chicken breasts until lightly brown. Repeat with the rest.
5. Transfer to a baking dish and bake 15-20 minutes.
6. Melt remaining butter in saucepan, add sour cream, remaining dijon, salt and pepper.
7. Whisk together and remove from heat. Check seasonings.
8. Place a spoonful on each piece of chicken and garnish with the whole pecans.
Prep: 15 minutes
Cook: 30 minutes
Serves: 6