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.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard.
  2. Whirl in parsley.
  3. Transfer to shallow bowl;set aside.
  4. In separate shallow bowl, beat egg.
  5. Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
  6. (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. Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt.
  8. Serve with chicken.

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