Mustard Pecan Chicken
Yield
4 servingsPrep
10 minCook
20 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
split |
|
| 1 | x |
all-purpose flour
seasoned |
*
|
| ¼ | teaspoon |
tarragon leaves
crumbled |
|
| 3 | tablespoons |
dijon mustard
|
|
| ½ | cup |
pecans
chopped |
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | teaspoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
split |
|
| 1 | x |
all-purpose flour
seasoned |
*
|
| 1.3 | ml |
tarragon leaves
crumbled |
|
| 45 | ml |
dijon mustard
|
|
| 118 | ml |
pecans
chopped |
|
| 3E+1 | ml |
butter, unsalted
|
|
| 5 | ml |
vegetable oil
|
|
Directions
LIGHTLY DREDGE THE CHICKEN in the seasoned flour, patting to remove any excess.
Brush 1 side of each breast generously with mustard.
Pat the pecans into the mustard.
Turn and repeat on the other side. Place the chicken in a flat dish, cover, and refrigerate for 20 minutes.
In a large heavy skillet, heat the butter and oil just until the butter foams.
Add the chicken breasts and sauté them over medium-high heat until the pecans are lightly browned, about 3 minutes.
Turn and cook the second side for an additional 2 minutes.
Remove at once.
