Pecan-Breaded Chicken With Mustard Sauce

1. 1

   Between two pieces of waxed paper lightly flatten the chicken breasts with a meat pounder.

2. 2

   Season with salt and pepper.

3. 3

   Melt 6 tablespoons of the butter in a small saucepan over medium heat.

4. 4

   Remove from heat and whisk in 2 tablespoons of the mustard.

5. 5

   Dip each piece of chicken into the butter and mustard mixture and heavily coat each with the ground pecans, patting them on.

6. 6

   Preheat oven to 200 degrees.

7. 7

   Melt the remaining butter in a 12- to 14-inch skillet.

8. 8

   Stir in the oil.

9. 9

   When hot, saute as many pieces of the chicken as you can at one time without crowding them.

10. 10

    Saute about 3 minutes on each side.

11. 11

    Remove to a baking dish and place in the oven to keep warm.

12. 12

    When the chicken is sauteed discard the butter and oil.

13. 13

    If any of the pecans remaining in the skillet have burned, discard them, too; otherwise spoon them over the chicken in the oven.

14. 14

    Stir the sour cream into the pan, scraping up any browned particles.

15. 15

    Whisk in the remaining mustard, then season to taste with salt and pepper.

16. 16

    Spoon the sauce onto four plates and top with a chicken breast.

* Per serving · 4 servings · Values may vary.

No additional tips available.