Southern Pecan crusted Chicken with Mustard sauce

Recipe by Derf2440
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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