Pecan-Breaded Chicken With Mustard Sauce

Ingredients

• 2 whole skinned and boned chicken breasts, cut into four halves
• Salt and freshly ground black pepper
• 10 tablespoons butter
• 3 tablespoons Dijon mustard
• 5-6 ounces ground pecans
• 2 tablespoons safflower oil
• ⅔ cup sour cream

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    814 calories; 79 grams fat; 27 grams saturated fat; 1 gram trans fat; 29 grams monounsaturated fat; 16 grams polyunsaturated fat; 7 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 23 grams protein; 151 milligrams cholesterol; 201 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Between two pieces of waxed paper lightly flatten the chicken breasts with a meat pounder. Season with salt and pepper.
2. Melt 6 tablespoons of the butter in a small saucepan over medium heat. Remove from heat and whisk in 2 tablespoons of the mustard.
3. Dip each piece of chicken into the butter and mustard mixture and heavily coat each with the ground pecans, patting them on.
4. Preheat oven to 200 degrees.
5. Melt the remaining butter in a 12- to 14-inch skillet. Stir in the oil. When hot, saute as many pieces of the chicken as you can at one time without crowding them. Saute about 3 minutes on each side. Remove to a baking dish and place in the oven to keep warm.
6. When the chicken is sauteed discard the butter and oil. If any of the pecans remaining in the skillet have burned, discard them, too; otherwise spoon them over the chicken in the oven.
7. Stir the sour cream into the pan, scraping up any browned particles. Whisk in the remaining mustard, then season to taste with salt and pepper. Spoon the sauce onto four plates and top with a chicken breast.