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| Home -> [Chicken, Entrees, Poultry] -> [Mustard pecan chicken Recipe] |
Mustard pecan chicken
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Entrees, Poultry |
Rating: |
0 |
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Ingredients:
| 2
| | Whole chicken breasts, split | | | -=OR=- | | 4
| | -Half chicken breasts, split | | | - (skinless and boneless) | | | - slightly flattened | | | - and patted dry | | | Flour, seasoned with | | | Salt | | | Pepper, and | | 1/4
| tsp | Crumbled dried tarragon | | | - (for dredging) | | 3
| tbsp | Dijon mustard | | 1/2
| cup | Finely chopped pecans | | 2
| tbsp | Unsalted butter | | 1
| tsp | Vegetable oil |
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Procedures:
| 1 | Lightly dredge the chicken in the seasoned flour, patting to remove any excess. | | 2 | Brush 1 side of each breast generously with mustard. | | 3 | Pat the pecans into the mustard. | | 4 | Turn and repeat on the other side. | | 5 | Place the chicken in a flat dish, cover, and refrigerate for 20 minutes. | | 6 | In a large heavy skillet, heat the butter and oil just until the butter foams. | | 7 | Add the chicken breasts and saute them over medium-high heat until the pecans are lightly browned, about 3 minutes. | | 8 | Turn and cook the second side for an additional 2 minutes. | | 9 | Remove at once. |
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