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Pecan Chicken Breast with Mustard Sauce

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Submitted by flod

Ingredients

2 2
EACH EACH CHICKEN BREASTS
split and lightly pounded
4 6E+1
TABLESPOONS ML BUTTER
melted
2 3E+1
TABLESPOONS ML PREPARED MUSTARD
6 9E+1
TABLESPOONS ML PECANS
ground
2 3E+1
TABLESPOONS ML BUTTER
2 3E+1
TABLESPOONS ML PEANUT OIL
158
CUP ML SOUR CREAM
1 15
TABLESPOON ML PREPARED MUSTARD
1 1
X X SALT *
1 1
X X BLACK PEPPER *

Directions

Dip chicken breasts in 4 tablespoons butter mixed with mustard.

Press pecans into the breasts and sauté in a mixture of 2 tablespoons butter and peanut oil.

When browned and firm, remove to a warm platter.

Deglaze pan with sour cream and mustard, season with salt and pepper and pour over chicken.

NOTE: To deglaze, pour the liquid into the hot pan and stir briskly until any browned bits clinging to the bottom and sides of the pan have been incorporated into the liquid.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 438 84% from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 304mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 32g
Vitamin A 16% Vitamin C 1%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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