Shelly's Recipe

PECAN DIJON CHICKEN BREASTS

Category: Chicken

4 boneless, skinless chicken breasts, flattened and seasoned with salt and pepper
10 tbsp butter
3 tbsp Dijon mustard
5-6 oz ground pecans
2 tbsp oil
2/3 cup sour cream
Salt and pepper, to taste

Melt 6 tbsp butter in a small saucepan. Remove from heat and whisk in 2 tbsp Dijon mustard. Dip each piece of chicken into butter mixture and then heavily coat with ground pecans.

Preheat oven to 200. Melt 4 tbsp butter in a skillet and stir in oil. Saute chicken about 3 minutes on each side. Remove to a baking dish and place in oven to keep warm. Discard butter and oil. Spoon any pecans in skillet over chicken.

Deglaze the pan with sour cream, scraping up all the brown particles. Whisk in the remaining mustard, 1 tsp salt and 1/4 tsp pepper into sauce. (The sauce will have a strong mustardy taste.) Remove from heat and place a spoonful of sauce in middle of a warmed dinner plate and cover it completely with a portion of the chicken. (Use only a small portion of the sauce for each chicken or it will be overpowering.)