Pecan-Breaded Chicken Breasts With Mustard Sa

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.

Cooking Method: Frying

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 123.8

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

2 Whole Chicken Breasts, skinned, boned and halved
10 tbsp Butter
3 tbsp Dijon Mustard
1 cup Ground Pecans
2 tbsp Vegetable Oil (preferably Safflower)
2/3 cup Sour Cream
to taste Salt and Lemon Pepper

Directions

1
Place halved chicken breasts between two sheets of waxed paper and pound with a kitchen mallet or heavy skillet to approximately 1/4" thickness.
2
Sprinkle the chicken lightly with salt and lemon pepper.
3
In a small saucepan over medium heat, melt 6 tablespoons of butter.
4
Remove from heat and whisk in 2 tablespoons of Dijon mustard.
5
Dip the chicken pieces into the mustard-butter mixture, ensuring they are fully coated.
6
Roll the coated chicken pieces in the ground pecans until evenly covered.
7
Set the breaded chicken aside.
8
In a frying pan, heat the vegetable oil and remaining 4 tablespoons of butter over medium heat.
9
Once hot, add the chicken breasts to the pan.
10
Cook for 3 minutes per side, or until lightly browned and cooked through. Cook in batches if necessary to avoid crowding the pan.
11
Remove the browned chicken breasts from the pan and keep warm.
12
Discard excess fat and any loose pecan bits remaining in the pan.
13
Return the frying pan to medium heat.
14
Stir in the sour cream, scraping up any browned bits from the bottom of the pan.
15
Whisk in the remaining 1 tablespoon of Dijon mustard and season with salt and lemon pepper to taste.
16
Remove the sauce from heat.
17
Spoon a dollop of the mustard sauce onto the center of each dinner plate.
18
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.

Keywords: chicken, pecan, mustard, pan-fried, dijon, sour cream, nutty, creamy, dinner, easy, comfort food, protein, breaded, sauce, quick, vegetarian-free, gluten-free, low-carb, keto-friendly, date night

Read it online: https://www.chefs-mate.com/recipe/pecan-breaded-chicken-breasts-with-mustard-sa/