Pecan Chicken with Creamy Honey-Mustard Sauce

By brandyc

Ingredients

• Sauce:
• 2 boneless skinless chicken breast halves
• 2 T. flour
• 1/3 cup honey mustard salad dressing
• 1/2 cup finely chopped pecans
• 2 T. butter
• 2 T. honey mustard salad dressing
• 1/3 cup sour cream
• 1 tsp. sliced green onions

Details

Servings 2

Preparation

Step 1

Place 1 chicken breast half, boned side up, between 2 pieces of plasic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4-inch thick; remove wrap. repeat with remaining chicken breast half.

Place flour, 1/3 cup dressing and pecans in 3 separate small flat dishes. Coat each chicken breast half with flour. Dip in dressing to coat well. Dip in pecans, coating both sides.

Melt butter in medium non-stick skillet over medium-low heat. Add chicken; cook 4 to 6 minutes or until chicken is fork-tender and juices run clear, turning once. Remove chicken from skillet; place on serving platter. Cover to keep warm.

To drippings in skillet, add 2 T. dressing and sour cream; cook and stir until mixture boils and thickens. Pour over chicken. Sprinkle with onions.