Pecan Chicken Cutlets

By Stuart

Ingredients

• 4 chicken breast halves, skinned and boned.
• Salt and freshly ground pepper.
• 1 cup pecans
• 2 tablespoons flour
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1/4 cup vegetable oil
• 2 tablespoons dry white wine.

Details

Servings 4

Preparation

Step 1

Season chicken with salt and pepper. In food processor, combine peacans and flour. Process in pulses until nuts are finely chopped but not oily. Transfer to plate.

Mix together mustard and honey and brush lightly over chicken breasts; set excess aside. Dredge chicken in pecan flour, pressing nuts well into meat. Heat oil in large frying pan. Add chicken and cook over medium heat, turning once, until crust is browned and chicken is cooked through. Transfer to dinner plates or a serving platter.

Put remaining honey and mustard in pan, along with white wine. Cook over medium heat, scraping the bits of cooked chicken, and striring. When sauce has reduced slightly, either pour over the chicken pieces or serve on the side.