Pecan Chicken Breast with Mustard Sauce

2 chicken breasts; split and lightly pounded
4 tablespoons unsalted butter; melted
2 tablespoons mustard
6 tablespoons Pecan Valley Pecan Meal
2 tablespoons unsalted butter
2 tablespoons peanut oil
⅔ cups sour cream
1 tablespoon mustard
Sea salt
Pepper

1. Dip chicken breasts in 4 tablespoons butter mixed with mustard. Press pecans into the breasts.
2. Sauté in a mixture of 2 tablespoons butter and peanut oil. When browned and firm, remove to a warm platter.
3. Deglaze pan* with sour cream and mustard, season with sea 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.

No comments yet.

Leave a Reply

+ 22 = 25