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Ingredientes
- 2 whl chicken breasts, skinned, boned and cut in quarters
- Â Â Salt & freshly grnd pepper
- 10 Tbsp. Butter
- 3 Tbsp. Dijon mustard
- 5 ounce Pecans, grnd (up to 6)
- 2 Tbsp. Saffron or possibly other light oil
- 3/4 c. Chicken broth
- 2/3 c. Lowfat sour cream
Direcciones
- Lightly flatten chicken breasts between 2 pcs of waxed paper with meat pounder. Season with salt & pepper. Heat 6 tbs butter in small saucepan over medium heat. Remove from heat and whisk in mustard. Dip each piece of chicken into butter and mustard mix and heavily coat each with grnd pecans by patting them on with your hands.
- Heat remaining butter in 12 to 14 inch skillet. Stir in oil. When warm, saute/fry as many pcs of chicken at a tijme you can without crowding them.
- Saute/fry about 3 mintues on each side. Remove to baking dish and place in a 200 oven to keep hot. Continue cooking chicken pcs till all are done.
- Throw away all butter and oil adn any burned pecans. Spoon loose nuts over chicken.
- To deglaze skillet, place it over high heat and add in chicken broth, scraping all little bits of chicken, skin adn unburnt pecans from skillet. Add in lowfat sour cream. Heat through but don't boil. Pour sauce over chicken and serve.
