Mustard and Pecan-crusted Chicken Recipe mkhowell Recipe

Name: Mustard and Pecan-crusted Chicken Recipe mkhowell
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts; 2 tbl. all purpose flour; salt and pepper; 1/4 cup milk; 1 tbl sour cream; 1 tbl dijon mustard; 2/3 cup pecans; 1/4 cup panko bread crumbs; 1 tbl. dry mustard; 2 tbl. olive oil; 1 tbl. butter

Servings: persons

2 boneless, skinless chicken breasts
2 tbl. all purpose flour
salt and pepper
1/4 cup milk
1 tbl sour cream
1 tbl dijon mustard
2/3 cup pecans
1/4 cup panko bread crumbs
1 tbl. dry mustard
2 tbl. olive oil
1 tbl. butter

1
Combine flour with 1/2 tsp.
2
salt and 1/2 tsp.
3
pepper on a plate.
4
Whisk together milk, sour cream, and dijon mustard in a shallow bowl.
5
Process pecans until mealy.
6
Combine with panko and dry mustard on a plate.
7
Lay breasts out flat and cut each in half diagonally.
8
Place between wax paper on bottom and plastic wrap on top and pound evenly to a 1/4 inch thickness.
9
Dredge each breast through the flour mixture, shaking off excess.
10
Dip in milk mixture then lay in pecan mixture to coat evenly.
11
Heat oil and butter in large skillet over medium heat.
12
Place breasts in skillet without crowding and saute until nuts are lightly browned, about 3-4 minutes.
13
Turn carefully and finish cooking 1-2 minutes.

1124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 boneless, skinless chicken breasts, 2 tbl. all purpose flour, salt and pepper, 1/4 cup milk, and more.

Yes, Mustard and Pecan-crusted Chicken Recipe mkhowell falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mustard and Pecan-crusted Chicken Recipe mkhowell

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