Mustard Pecan Chicken
Serves:
Ingredients:
2
Whole chicken breasts, split
-=OR=-
4
-Half chicken breasts, split
- (skinless and boneless)
- slightly flattened
- and patted dry
Flour; seasoned with
Salt
Pepper; and
1/4
ts
Crumbled dried tarragon
- (for dredging)
3
tb
Dijon mustard
1/2
c
Finely chopped pecans
2
tb
Unsalted butter
1
ts
Vegetable oil
Method:
LIGHTLY DREDGE THE CHICKEN in the seasoned flour, patting to remove any excess.
Brush 1 side of each breast generously with mustard.
Pat the pecans into the mustard.
Turn and repeat on the other side.
Place the chicken in a flat dish, cover, and refrigerate for 20 minutes.
In a large heavy skillet, heat the butter and oil just until the butter foams.
Add the chicken breasts and saute them over medium-high heat until the pecans are lightly browned, about 3 minutes.
Turn and cook the second side for an additional 2 minutes.
Remove at once.