Pecan Crusted Chicken With Mustard Sauce
Ready In: 25 mins
Serves: 4
Ingredients
- 1 cup pecans
- 2 tablespoons cornstarch
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 1⁄2 teaspoons salt
- cayenne
- 1 egg
- 2 tablespoons water
- 4 boneless skinless chicken breasts
- 3 tablespoons cooking oil
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon white-wine vinegar
- 1⁄2 teaspoon sugar
- 2 tablespoons chopped fresh parsley
Directions
- In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 teaspoons of the salt and 1/8 teaspoon cayenne until the nuts are chopped fine. Transfer the mixture to a medium bowl.
- Whisk together the egg and the water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.
- In a large nonstick frying pan, heat the oil over moderate heat. Add the chicken to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.
- Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne and the remaining 1/4 teaspoon salt. Serve the chicken with the mustard dipping sauce.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off