- 2
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
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.