Ingredients
-
3/4
-
2
-
3/4
-
1/2
-
1/4
-
1/4
-
2
-
1
-
4
-
2
-
-
1/2
-
2
-
1/2
-
1
Directions
Southern Pecan crusted Chicken with Mustard sauce, Very good crusted chicken!! and quick too When I don’t have sour cream around I have used yogurt instead, it works well
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Steps
|
1
Done
|
In Food Processor, Finely Chop Pecans, Cornstarch, Thyme, Salt Cayenne and Dry Mustard. |
|
2
Done
|
Whirl in Parsley. |
|
3
Done
|
Transfer to Shallow Bowl;set Aside. |
|
4
Done
|
in Separate Shallow Bowl, Beat Egg. |
|
5
Done
|
Dip Each Chicken Breast Into Egg, Then Into Pecan Mixture, Coating Both Sides Well. |
|
6
Done
|
(make Ahead: Transfer to Platter and Cover Loosley With Plastic Wrap; Refrigerate For Up to 2 Hours.) in Large Nonstick Frypan, Heat Oil Over Medium Heat; Cook Chicken, Turning Once, For 15 to 20 Minutes or Until No Longer Pink Inside. |
|
7
Done
|
Sauce: Meanwhile, in Small Bowl, Whisk Together Sour Cream, Dijon Mustard, Sugar and Salt. |
|
8
Done
|
Serve With Chicken. |
