Title: Mustard Pecan Chicken
Categories: Poultry Main
Yield: 4 Servings
| 2 | | Whole chicken breasts, split =OR=- |
| 4 | | -Half chicken breasts, split (skinless and boneless) slig |
| | | 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 |
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.