Light Pecan Chicken

Submitted by Redsie

"This is soooo good! and so easy to make! The chicken is tender and just a bit spicy (because of the Dijon mustard) and the sauce is a snap to make and very tasty."

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 4

ingredients

• 4 boneless skinless chicken breast halves
• salt
• pepper
• 1 tablespoon butter (melted)
• 4 tablespoons Dijon mustard
• 1⁄2 cup coarsely chopped pecans

• sauce

• 1 tablespoon Dijon mustard
• 8 ounces nonfat sour cream

directions

1. Sprinkle chicken with salt and pepper; place in a greased 13x9" baking dish.
2. Combine butter and the 4 tablespoons of mustard; stir well. Pour over chicken; sprinkle pecans over top.
3. Bake, uncovered, at 375 for 35 minutes or until chicken is done.
4. Remove chicken to a serving platter, reserving drippings in dish; keep warm.
5. Combine remaining 1 tablespoons mustard, pan drippings, and sour cream in a large saucepan; cook over medium heat until thoroughly heated, stirring often.
6. To serve, pour sauce over chicken.

Reviews

[kimberlebentfield]

Delicious and easy! Makes more sauce than we needed, though. Could easily halve it. Served it with sauteed zucchini and made for a great low-cal dinner.

 

[Vicky D]

turned out very good. i accidentally added too much butter but it was still yummy. basically i just made extra drippings for the sauce. next time i may add a little honey to it for sweetness to make a honey dijon sauce. will make again.

 

[sugaree]

Wonderful recipe! I "marinated" the cutlets in the dijon and then coated both sides with finely chopped pecans. I omitted the butter and didn't bother adding the drippings to the sauce. This was soooo easy and sooo tasty - thank you.

 

[TiffyR]

Amazing and so easy! I will also try this with boneless pork chops soon. Served with steamed broccoli and Trader Joe's frozen crinkle cut potatoes. Perfect!

 

[Lindas Busy Kitchen]

I made this tonight for dinner with a few changes. I cut the recipe in half, and when the chicken was done most of the pan juices were stuck on, so I took the pan and put 2/3 c. water in the pan and scraped the stuff stuck on the bottom up, to make gravy. I put the juices in a pan, then added 2 T. cornstarch and mixed well over very low heat. It thickened nicely and made a delicious gravy along with the Dijon mustard and sour cream. The chicken was done in 45 minutes, but my chicken breasts were on the thick side, so that may have been why. I enjoyed the chicken and the sauce. I had it along with a baked potato and some peas. I even poured some of the gravy on my baked potatoes and it was good! Thanks for sharing Redsie! Made for Zaar Stars Tag Game