Pecan-Crusted Chicken Breasts With Maple-Dijon Sauce Recipe

Name: Pecan-Crusted Chicken Breasts With Maple-Dijon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil, plus; 3 tablespoons olive oil, divided; 1/4 cup Dijon mustard, plus; 4 tablespoons Dijon mustard (and more to taste); 1/4 cup dry white wine or 1/4 cup dry vermouth; 1 tablespoon minced garlic; 2 teaspoons finely chopped fresh sage leaves; 4 boneless skinless chicken breasts (without the tenderloin attached); 7 tablespoons pure maple syrup; 1 1/2 cups finely chopped pecans; 1 cup all-purpose flour; 1 teaspoon sea salt; 1/2 teaspoon fresh ground pepper

Servings: persons

1/2 cup olive oil, plus
3 tablespoons olive oil, divided
1/4 cup Dijon mustard, plus
4 tablespoons Dijon mustard (and more to taste)
1/4 cup dry white wine or 1/4 cup dry vermouth
1 tablespoon minced garlic
2 teaspoons finely chopped fresh sage leaves
4 boneless skinless chicken breasts (without the tenderloin attached)
7 tablespoons pure maple syrup
1 1/2 cups finely chopped pecans
1 cup all-purpose flour
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper

1
Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.
2
To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.
3
In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.).
4
Preheat oven to 425u00b0. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.

1015

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 cup olive oil, plus, 3 tablespoons olive oil, divided, 1/4 cup Dijon mustard, plus, 4 tablespoons Dijon mustard (and more to taste), and more.

Yes, Pecan-Crusted Chicken Breasts With Maple-Dijon Sauce 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.

Pecan-Crusted Chicken Breasts With Maple-Dijon Sauce

How did you like this recipe?

Frequently Asked Questions