Lemon Mustard Chicken

Recipe Ingredients

4 teaspoons	20ml	Chicken breasts - boned (large)
1 cup	237ml	Lemonade
3 tablespoons	45ml	Whole grain mustard
1/4 cup	36g / 1.3oz	Fresh bread crumbs
1/4 cup	36g / 1.3oz	Pecans or walnuts - chopped
1		Egg - beaten
		Sunflower oil for frying
3		Walnut oil - up to 4
		Sauce
1 1/2 tablespoons	22ml	Flour
1/2 cup	118ml	Chicken broth
1/4 cup	59ml	Heavy cream
2 teaspoons	10ml	Whole grain mustard
		Salt and pepper

Recipe Instructions

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 1/2" 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 1 1/2 Tbsp oil from pan. Stir in flour and cook about 1 minute. Add reserved lemonade and broth. Cook down rapidly to about 3/4 cup. Add cream, stirring constantly, and strain into saucepan.

Heat well and swirl in mustard. Season to taste. Pour over chicken and serve.

Source:
Jo Anne Merrill

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