Prep 15 mins
Cook 20 mins
From San Francisco Chronicle (2/7/07).. The author writes "This is an ideal entree for entertaining. The chicken can be sauteed several hours ahead, leaving only the baking for last minute. The recipe can easily be doubled or tripled; simply saute the chicken in batches." Note that the nutritional info takes into account the marinade, which you are not actually consuming.
- 1⁄2 cup olive oil, plus
- 3 tablespoons olive oil, divided
- 1⁄4 cup Dijon mustard, plus
- 4 tablespoons Dijon mustard (and more to taste)
- 1⁄4 cup dry white wine or 1⁄4 cup dry vermouth
- 1 tablespoon minced garlic
- 2 teaspoons finely chopped fresh sage leaves
- 4 boneless skinless chicken breasts (without the tenderloin attached)
- 7 tablespoons pure maple syrup
- 1 1⁄2 cups finely chopped pecans
- 1 cup all-purpose flour
- 1 teaspoon sea salt
- 1⁄2 teaspoon fresh ground pepper
- Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.
- To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.
- In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.).
- Preheat oven to 425°. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.