Butter Pecan Chicken

By ccavaletti

Ingredients

• 6 boneless, skinless chicken breast halves, flattened wo about 1/4 inch, see note
• 2 c buttermilk
• 1 c finely ground dry breadcrumbs
• 1/2 c chopped pecans, toasted, see note
• 2 tsp fresh thyme leaves
• 1 tsp dry mustard
• 1/2 tsp each: red pepper flakes, salt and freshly ground black pepper
• 2 Tbsp each: coarse mustard, melted unsalted butter
• 1 Tbsp honey
• 2 Tbsp olive oil

Details

Servings 6

Preparation

Step 1

Place chicken in a shallow bowl or pan. Pour buttermilk over chicken; cover. Refrigerate 1 hour.

Remove chicken from refrigerator; set aside to come to room temperature.

Meanwhile, stir together bread crumbs, pecans, thyme, dry mustard, red pepper flakes, salt and pepper in a shallow pan just until well combined; set aside.

Combine mustard, butter and honey in a medium bowl; set aside.

Heat the oil in a large skillet over medium heat. Remove one chicken piece from the buttermilk; roll it first in the honey-mustard mixture, then in the crumbs.

Add to skillet. Repeat with remaining pieces. Cook, turning once, until browned and cooked through, about 4 minutes on each side.

NOTES:

To flatten chicken breast halves, place them one at a time in a heavy food storage bag. Use a mallet or rolling pin to pound the chicken to desired thickness.

To roast pecans, place in a small, dry skillet over medium heat. Cook, stirring until fragrant, about 1 minute; do not overcook.

Chicago Tribune