Pecan Chicken With Dijon Sauce

Pecan Chicken With Dijon Sauce

At times, I will try a new recipe for chicken breast. Something newer than that boring baked chicken breasts. Got sick of “no fat” craps. Last time I did wonder with the Simple Grilled Chicken recipe.

With this recipe, Dijon Sauce, I really like how it tasted with chicken. It’s a very good one. It is very simple actually. It is the kind of recipe I had used in the restaurant many times. I can change a few ingredients, used clarified butter instead of a butter stick. Use olive or coconut oil for canola. Do whatever you want for your health.

Pecan Chicken With Dijon Sauce

  • 4 boneless chicken breasts
  • 1-1/2 sticks of butter
  • 4 tbsp. Dijon mustard
  • ounce of pecans, finely ground
  • 2 tbsp. canola oil
  • 2/3 cup sour cream
  • 1 tsp. salt
  • Pepper to taste.

Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.

In a microwavable bowl, melt 1 stick of butter and 3 tbsp. of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate. One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.

Melt the half stick of butter in a skillet, add the oil and heat to medium. Saute the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300 degrees) for about 6 more minutes.

Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tbsp. of mustard and season with salt and pepper. Place a pool of the sauce on each of four plates and place the cooked chicken on top.

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