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Receta Pecan Breaded Chicken Breasts With Mustard Sa

by Global Cookbook

Ingredientes

2 whl Chicken Breasts, Skinned, Boned and Halved     Salt and Lemon Pepper to Taste 10 Tbsp. Butter 3 Tbsp. Dijon Mustard

1 c. Grnd Pecans 2 Tbsp. Vegetable Oil (Preferably Safflower) 2/3 c. Lowfat sour cream

Direcciones

1. Place halved chicken breasts between two sheets of waxed paper and lb. with a kitchen mallet or possibly heavy skillet to approximately 1/4" thickness.
2. Sprinkle lightly with salt and lemon pepper. In a small saucepan over medium heat, heat 6 tbsp (90 ml) butter. Remove from heat and whisk or possibly beat in 2 tbsp (30 ml) mustard. Dip chicken pcs in mustard mix the coat with grnd pecans. Set aside. In frying pan heat oil and remaining butter over medium heat. When warm, add in chicken breasts and cook 3 min per side till lightly browned (do this in batches, if necessary, to avoid crowding the pan). Remove breasts when they are browned; keep hot. Throw away excess fat and any bits of pecans remaining in the pan. Return frying pan to medium heat and stir in lowfat sour cream, stirring up browned bits from the bottom of the pan. Whisk in remaining mustard; add in salt and lemon pepper to taste. Remove from heat. To serve, spoon a dollop of sauce onto the centre of each heated dinner plate and place chicken breast on top. Serve with a steamed vegetable to contrast with the flavor and the texture of the chicken.
3. Yield: 4 Servings Notes: I usually cut oil and butter amounts in half, it still comes out fine. I also serve this on top of rice, the sauce blends well with it.
4. This recipe was the grand prize recipe in the Edmonton Journal Readers Favorite Recipes 1990-91 Cookbook. It has become my personal favorite chicken recipe.

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