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Ingredientes
- 8 tbsp. butter
- 3 tbsp. dijon mustard
- 6 ounce. pecans, finely grnd (about 1 1/2 c.)
- 8 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
- 1 tbsp. vegetable oil
- 2/3 c. lowfat sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon grnd pepper
Direcciones
- In a small sauce pan, heat 6 Tbsp. butter. Whisk in 2 Tbsp. mustard till blended. Scrape into a shallow dish. Dip chicken first in butter mix, then dredge in pecans to coat. In a large frying pan, heat remaining 2 Tbsp. of butter in oil over medium heat. Add in chicken and cook 3 min on each side till lightly browned and tender. Remove to a serving platter and cover with foil to keep hot. Throw away all but 2 Tbsp. of fat from pan and reduce to low heat. Add in lowfat sour cream; blend remaining 1 Tbsp. mustard, salt and pepper. Blend well. Cook just till heated through. Don't boil. Serve over chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 6 servings | |
| Calories 323 | |
| Calories from Fat 293 | 91% |
| Total Fat 33.88g | 42% |
| Saturated Fat 13.81g | 55% |
| Trans Fat 0.06g | |
| Cholesterol 58mg | 19% |
| Sodium 413mg | 17% |
| Potassium 133mg | 4% |
| Total Carbs 3.29g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.57g | 1% |
| Protein 4.18g | 7% |
