"Very good crusted chicken!! and quick too. When I don't have sour cream around I have used yogurt instead, it works well."
fresh parsley, chopped
boneless skinless chicken breasts
light sour cream
( I use no fat sour cream)
In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard.
Whirl in parsley.
Transfer to shallow bowl;set aside.
In separate shallow bowl, beat egg.
Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
(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.
Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt.
Serve with chicken.
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Southern Pecan crusted Chicken with Mustard sauce (cont.)