Pecan-Breaded Chicken Breasts With Mustard Sa
Description
This elegant yet comforting dish features tender chicken breasts pounded thin for quick, even cooking. The chicken is dipped in a savory Dijon mustard mixture and coated with finely ground pecans, creating a delightful contrast of textures. Pan-fried until golden brown, the chicken is accompanied by a luxurious sauce made from the pan drippings, sour cream, and more mustard. The result is a rich, nutty, and tangy flavor profile that feels special but is surprisingly easy to prepare. It pairs beautifully with steamed vegetables or a bed of fluffy rice to soak up the sauce. Perfect for date nights or a sophisticated weeknight dinner, this recipe brings a touch of culinary flair to your table without requiring hours in the kitchen. The combination of buttery pecans and sharp mustard creates a memorable taste experience that balances richness with brightness.Ingredients
Directions
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Place halved chicken breasts between two sheets of waxed paper and pound with a kitchen mallet or heavy skillet to approximately 1/4" thickness.
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Sprinkle the chicken lightly with salt and lemon pepper.
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In a small saucepan over medium heat, melt 6 tablespoons of butter.
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Remove from heat and whisk in 2 tablespoons of Dijon mustard.
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Dip the chicken pieces into the mustard-butter mixture, ensuring they are fully coated.
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Roll the coated chicken pieces in the ground pecans until evenly covered.
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Set the breaded chicken aside.
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In a frying pan, heat the vegetable oil and remaining 4 tablespoons of butter over medium heat.
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Once hot, add the chicken breasts to the pan.
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Cook for 3 minutes per side, or until lightly browned and cooked through. Cook in batches if necessary to avoid crowding the pan.
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Remove the browned chicken breasts from the pan and keep warm.
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Discard excess fat and any loose pecan bits remaining in the pan.
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Return the frying pan to medium heat.
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Stir in the sour cream, scraping up any browned bits from the bottom of the pan.
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Whisk in the remaining 1 tablespoon of Dijon mustard and season with salt and lemon pepper to taste.
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Remove the sauce from heat.
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Spoon a dollop of the mustard sauce onto the center of each dinner plate.
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Place a chicken breast on top of the sauce and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 123.8kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.8g4%
- Cholesterol 63.8mg22%
- Sodium 55.5mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 23.2g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Substitutions: You can substitute walnuts or almonds for the pecans if desired. Greek yogurt can be used instead of sour cream for a lighter sauce.
Serving Suggestions: Serve with steamed vegetables like broccoli or green beans to contrast the rich flavor and texture. This dish also pairs well with rice, mashed potatoes, or egg noodles.
Tip: Ensure the chicken is pounded to an even thickness to guarantee uniform cooking. Do not overcrowd the pan when frying to maintain a good sear.
Origin: This recipe was the grand prize recipe in the Edmonton Journal Readers Favorite Recipes 1990-91 Cookbook.
