Pecan Crusted Chicken Breasts With Honey-Dijon Sauce
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄2 cup butter
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- 6 ounces pecans, finely ground (about 1.5 cups)
- 8 boneless chicken breast halves, pounded to 1/4-inch thick
- 1 tablespoon vegetable oil
- 2⁄3 cup sour cream
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- In saucepan, melt 6T butter.
- Whisk in 2T mustard and 1T honey until blended.
- Scrape into a shallow dish.
- Place ground pecans in a separate shallow dish.
- Dip chicken into mustard mixture 1st then dredge with pecans.
- In a large frying pan, heat the remaining 2T butter & oil over medium heat
- Add chicken and cook approximately 3 minutes per side, until lightly browned and tender.
- Place on serving dish and cover with foil to keep warm.
- Discard all but 2T of fat from pan and reduce heat to low.
- Add sour cream; whisk in remaining 1T mustard, salt, & pepper. Blend well.
- Cook just until heated through, do NOT boil.
- Serve over chicken.
- I like to serve with spinach salad with hot bacon dressing and steamed asparagus.
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RECIPE SUBMITTED BY
Heather N.
Frederick, Maryland
Don't forget to KISS the cook!! :D I love to experiment with food. I love bold flavors. I love to cook and find it especially pleasing when I have someone special to cook for. ?
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