Pecan Crusted Chicken Breasts With Honey-Dijon Sauce

Recipe by Heather N.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In saucepan, melt 6T butter.
  • Whisk in 2T mustard and 1T honey until blended.
  • Scrape into a shallow dish.
  • Place ground pecans in a separate shallow dish.
  • Dip chicken into mustard mixture 1st then dredge with pecans.
  • In a large frying pan, heat the remaining 2T butter & oil over medium heat
  • Add chicken and cook approximately 3 minutes per side, until lightly browned and tender.
  • Place on serving dish and cover with foil to keep warm.
  • Discard all but 2T of fat from pan and reduce heat to low.
  • Add sour cream; whisk in remaining 1T mustard, salt, & pepper. Blend well.
  • Cook just until heated through, do NOT boil.
  • Serve over chicken.
  • I like to serve with spinach salad with hot bacon dressing and steamed asparagus.
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