Pecan Chicken Breast with Mustard Sauce

A nutty crust and a creamy mustard sauce on tender chicken breast, ready in under 30 minutes. The pecans don’t just sit on top, they get pressed into chicken slicked with mustard butter, so they actually stick through the searing.

Pounding the chicken breasts lightly is the move that gets you even cooking. A thicker end takes longer than the tip, which means by the time the middle’s done the edges are dry. Even thickness equals even browning.

The sauce is built in the same pan you cooked the chicken in. Sour cream and mustard hit the hot skillet, scrape up all those browned, nutty bits, and you’ve got a glossy pan sauce in under a minute. Don’t wash the pan between steps. That fond is the whole flavor.

Pro Tips

• Grind the pecans yourself in a food processor. Pre-ground are usually too fine and turn pasty when they hit the butter.
• Use Dijon or whole-grain mustard for sharper flavor. Plain yellow works but is milder.
• Don’t crank the heat. Pecans burn fast. Medium gives you a golden crust without scorched nuts.
• Let the chicken rest a couple of minutes after searing so the juices stay in the meat instead of the platter.

Variations

• Swap pecans for ground walnuts or hazelnuts.
• Add a tablespoon of maple syrup to the sauce for a sweet-savory glaze.
• Stir chopped fresh tarragon into the finished sauce for a more French feel.