Pecan-Crusted Chicken with Mustard Sauce

By aggiebutch

Nutty sautéed chicken dipped in a creamy mustard sauce delivers nicely varied textures and flavors. Using cornstarch rather than flour makes the crust especially crisp.

Ingredients

• 1 cup(s) pecans
• 2 tablespoon(s) cornstarch
• 1 teaspoon(s) dried thyme
• 1 teaspoon(s) paprika
• 1.50 teaspoon(s) salt
• Cayenne
• 1 egg
• 2 tablespoon(s) water
• 4 boneless, skinless chicken breasts
• 3 tablespoon(s) cooking oil
• 1 cup(s) mayonnaise
• 2 tablespoon(s) grainy or Dijon mustard
• .50 teaspoon(s) white-wine vinegar
• .50 teaspoon(s) sugar
• 2 tablespoon(s) chopped fresh parsley

Details

Servings 1
Adapted from chron.delish.com

Preparation

Step 1

Make Every Day Great

Taste of Place

Nutty sautéed chicken dipped in a creamy mustard sauce delivers nicely varied textures and flavors. Using cornstarch rather than flour makes the crust especially crisp.

Add to a Collection

Add ingredients to my shopping list

Add to a Shopping List

Directions

In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 teaspoons of the salt and 1/8 teaspoon cayenne until the nuts are chopped fine. Transfer the mixture to a medium bowl.

Whisk together the egg and the water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.

In a large nonstick frying pan, heat the oil over moderate heat. Add the chicken to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.

Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne and the remaining 1/4 teaspoon salt. Serve the chicken with the mustard dipping sauce.

Best Blenders