Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pecan-Breaded Chicken Breasts With Dijon Mustard Sauce
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- #36330
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup butter
3 tablespoons Dijon mustard
6 ounces pecans, finely ground
8 skinless, boneless chicken breast halves, pounded to 1/4" thickness
1 tablespoon vegetable oil
2/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
directions
In a small saucepan, melt 6 Tbs. of the butter.
Whisk in 2 Tbs. of the mustard until blended, scrape into a shallow dish. Place pecans in another shallow dish. Dip chicken first in butter mixture, then dredge in pecans to coat.
In a large frying pan, heat remaining butter in oil over medium heat. Add chicken and cook 3 minutes a side, until lightly browned and tender. Remove to a serving platter and cover with foil to keep warm.
Discard all but 2 Tbs. of fat from pan and reduce heat to low. Add sour cream; whisk in remaining 1 Tbs. mustard, salt and pepper. Blend well. Cook just until heated through; do not boil. Serve over chicken.
added by
topgirl
nutrition data
Nutritional data has not been calculated yet.
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