Total Time
Prep 10 mins
Cook 35 mins

This is soooo good! and so easy to make! The chicken is tender and just a bit spicy (because of the Dijon mustard) and the sauce is a snap to make and very tasty.


  1. Sprinkle chicken with salt and pepper; place in a greased 13x9" baking dish.
  2. Combine butter and the 4 tablespoons of mustard; stir well. Pour over chicken; sprinkle pecans over top.
  3. Bake, uncovered, at 375 for 35 minutes or until chicken is done.
  4. Remove chicken to a serving platter, reserving drippings in dish; keep warm.
  5. Combine remaining 1 tablespoons mustard, pan drippings, and sour cream in a large saucepan; cook over medium heat until thoroughly heated, stirring often.
  6. To serve, pour sauce over chicken.
Most Helpful

Delicious and easy! Makes more sauce than we needed, though. Could easily halve it. Served it with sauteed zucchini and made for a great low-cal dinner.

kimberlebentfield January 08, 2009

turned out very good. i accidentally added too much butter but it was still yummy. basically i just made extra drippings for the sauce. next time i may add a little honey to it for sweetness to make a honey dijon sauce. will make again.

Vicky D April 30, 2011

Wonderful recipe! I "marinated" the cutlets in the dijon and then coated both sides with finely chopped pecans. I omitted the butter and didn't bother adding the drippings to the sauce. This was soooo easy and sooo tasty - thank you.

sugaree February 25, 2009