Southern Pecan crusted Chicken with Mustard sauce

Total Time
Prep 20 mins
Cook 25 mins

Very good crusted chicken!! and quick too. When I don't have sour cream around I have used yogurt instead, it works well.

Ingredients Nutrition


  1. In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard.
  2. Whirl in parsley.
  3. Transfer to shallow bowl;set aside.
  4. In separate shallow bowl, beat egg.
  5. Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
  6. (Make ahead: transfer to platter and cover loosley with plastic wrap; refrigerate for up to 2 hours.) In large nonstick frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
  7. Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt.
  8. Serve with chicken.
Most Helpful

Excellent mock "fried chicken" recipe. We loved the crispy texture and the kick of the cayenne. I would suggest doubling the pecan mixture because this was only enough for 2 chicken breasts to be thoroughly covered. Due to my stepson's possible nut allergy, I made him a separate batch substituting saltines for the pecans and omitting the parsley--it was also yummy! And he loved the dipping sauce, which proves it's a real kid pleaser. I served the chicken with Tebo's deviled green beans and buttermilk cornbread. Thanks for this delicious recipe.

Literary Mom April 14, 2003

My DS and I really loved this recipe, but it wasn't quite such a big hit with the rest of my family. They didn't like the dipping sauce. I had to use plain yogurt because DH doesn't like sour cream. When I make this again, I'll make the mustard sauce for me and DS...then another sauce for the rest of the family.

Dreamgoddess September 18, 2003

Outstanding recipe, Derf! I didn't watch it carefully and it cooked faster than I expected. Delicious sauce with the yummy tender chicken. Made for Derf's Recovery Cook-a-Thon!

Caroline Cooks August 18, 2007