Mustard Pecan Chicken

Recipe Ingredients

2		Chicken breasts - split
4		Half chicken breasts - split
		(skinless and boneless) - slightly
		Flattened
		And patted dry
		Flour - seasoned with
		Salt
		Pepper - and
1/4 teaspoon	1.3ml	Crumbled dried tarragon - (for dredging)
3 tablespoons	45ml	Dijon mustard
1/2 cup	73g / 2.6oz	Finely chopped pecans
2 tablespoons	30ml	Unsalted butter
1 teaspoon	5ml	Vegetable oil

Recipe Instructions

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 saute 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.

Source:
Cooking Light, May 1997

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