2 Whole Chicken Breasts,
-Skinned, Boned and Halved
Salt and Lemon Pepper to
-Taste
10 tb Butter
3 tb Dijon Mustard
1 c Ground Pecans
2 tb Vegetable Oil (Preferably
-Safflower)
2/3 c Sour Cream
Place halved chicken breasts between two sheets of waxed paper and pound
with a kitchen mallet or heavy skillet to approximately 1/4″ thickness.
Sprinkle lightly with salt and lemon pepper. In a small saucepan over
medium heat, melt 6 tbsp (90 ml) butter. Remove from heat and whisk or beat
in 2 tbsp (30 ml) mustard. Dip chicken pieces in mustard mixture the coat
with ground pecans. Set aside. In frying pan heat oil and remaining butter
over medium heat. When hot, add chicken breasts and cook 3 minutes per side
until lightly browned (do this in batches, if necessary, to avoid crowding
the pan). Remove breasts when they are browned; keep warm. Discard excess
fat and any bits of pecans remaining in the pan. Return frying pan to
medium heat and stir in sour cream, stirring up browned bits from the
bottom of the pan. Whisk in remaining mustard; add 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.
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. 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.
From
Yields
4 Servings