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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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With its crispy pecan coating and creamy mustard sauce, this easy-to-prepare chicken can sure perk up a meal. Cayenne pepper puts a little zip into each bite, but I think my husband likes this dish just for the sauce. -Marjorie MacDonald Huntsville, Ontario Ingredients:
3/4 cup finely chopped pecans |
2 tablespoons cornstarch |
2 tablespoons minced fresh parsley |
3/4 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon ground mustard |
1/4 teaspoon cayenne pepper |
1 egg |
4 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons canola oil |
mustard sauce: |
1/2 cup sour cream |
2 tablespoons dijon mustard |
1/2 teaspoon sugar |
pinch salt |
Directions:
1. In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture.
2. In a large skillet, cook chicken in a oil for 15-20 minutes or until a meat thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken. Yield: 4 servings.
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