Pecan Chicken with Dijon Sauce

Pecan Chicken with Dijon Sauce

Ingredients:

4 boneless chicken breasts
1-1/2 sticks of butter
4 tbsp. Dijon mustard
6 ounce of pecans, finely ground
2 tbsp. canola oil
2/3 cup sour cream
1 tsp. salt
Pepper to taste

Procedure:

Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.

In a microwavable bowl, melt 1 stick of butter and 3 tbsp. of the mustard until just melted. Whisk to incorporate.

Place the pecans on a dinner plate. One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.

Melt the half stick of butter in a skillet, add the oil and heat to medium. Sauté the chicken for a few minutes on each side to brown and transfer to a casserole dish.

Place in a medium oven (300 degrees) for about 6 more minutes.

Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tbsp. of mustard and season with salt and pepper.

Place a pool of the sauce on each of four plates and place the cooked chicken on top.