MUSTARD PECAN CHICKEN

20.09.2008 | Author: Cook | Posted in Chicken
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MUSTARD PECAN CHICKEN


Servings: 4
Ingredients: 

  • 2    Whole chicken breasts, split
    • 

  • -=OR=-
    • 

  • 4    -Half chicken breasts, split
    • 

  • - (skinless and boneless)
    • 

  • -  slightly flattened
    • 

  • -  and patted dry
    • 

  • Flour; seasoned with
    • 

  • Salt
    • 

  • Pepper; and
    • 

  • 1/4 ts Crumbled dried tarragon
    • 

  • - (for dredging)
    • 

  • 3 tb Dijon mustard
    • 

  • 1/2 c  Finely chopped pecans
    • 

  • 2 tb Unsalted butter
    • 

  • 1 ts Vegetable oil
    •

LIGHTLY DREDGE THE CHICKEN in the seasoned flour, patting to remove any
excess. Brush 1 side of each breast generously with mustard. Pat the pecans
into the mustard. Turn and repeat on the other side. Place the chicken in a
flat dish, cover, and refrigerate for 20 minutes. In a large heavy skillet,
heat the butter and oil just until the butter foams. Add the chicken
breasts and saute them over medium-high heat until the pecans are lightly
browned, about 3 minutes. Turn and cook the second side for an additional 2
minutes. Remove at once.

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