Pecan Chicken with Dijon Sauce
2 boneless chicken breasts
3 T butter
3 T olive oil
2 T Dijon mustard
3 oz pecans, finely ground
1 T oil
1/3 C sour cream
1/2 t salt
pepper to taste
Place chicken between 2 pieces of wax paper and pound gently until about
1/4" thick.
In a microwavable bowl, melt 2 T butter, 2 T olive oil with 1 1/2 T of the
mustard, until just melted. Whisk to incorporate.
Place the ground pecans on a dinner plate. One by one coat the pounded
chicken breasts in the butter/mustard sauce, then put them into the pecans,
coating thoroughly.
Melt the 1 T of butter and 1 T olive oil in a skillet, add the rest of oil
and heat to medium. Saute the chicken for a few minutes on each
side to brown and transfer to a casserole dish.
Place in a medium oven (300°F) for about 6 more minutes.
Drain the pan of oil and deglaze with the sour cream, stirring with a whisk
over medium heat.
Add the remaining 1/2 T of mustard and season with salt & pepper.
Place a pool of the sauce on each of two plates and place the cooked chicken
on top.