Lemon Mustard Chicken
Yield
4 servingsPrep
10 minCook
20 minReady
270 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
chicken breasts
boned |
*
|
| 1 | cup |
lemonade
|
*
|
| 3 | tablespoons |
whole-grain mustard
|
*
|
| ¼ | cup |
bread crumbs
fresh |
|
| ¼ | cup |
pecans
or walnuts, chopped |
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
sunflower oil
|
*
|
| 3 to 4 | teaspoon |
walnut oil
|
|
| Sauce | |||
| 1 ½ | tablespoons |
all-purpose flour
|
|
| ½ | cup |
chicken broth
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 2 | teaspoons |
whole-grain mustard
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
chicken breasts
boned |
*
|
| 237 | ml |
lemonade
|
*
|
| 45 | ml |
whole-grain mustard
|
*
|
| 59 | ml |
bread crumbs
fresh |
|
| 59 | ml |
pecans
or walnuts, chopped |
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
sunflower oil
|
*
|
|
walnut oil
|
|
||
| Sauce | |||
| 23 | ml |
all-purpose flour
|
|
| 118 | ml |
chicken broth
|
|
| 59 | ml |
heavy whipping cream
|
|
| 1E+1 | ml |
whole-grain mustard
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Marinate breasts in lemonade for one hour.
Drain and reserve lemonade for sauce.
Pat breasts dry and coat with mustard.
Combine bread crumbs and nuts.
Dip chicken breasts into beaten egg and then into bread crumb- nut mixture.
Chill for 2 to 3 hours.
Heat ½ inch sunflower oil in frying pan; add walnut oil.
Fry chicken 10 to 12 minutes, turning once.
When cooked, put on serving platter; keep warm.
Pour all but 1½ tablespoon oil from pan.
Stir in flour and cook about 1 minute.
Add reserved lemonade and broth.
Cook down rapidly to about ¾ cup.
Add cream, stirring constantly, and strain into saucepan.
Heat well and swirl in mustard.
Season to taste.
Pour over chicken and serve.
