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Categories:Viewed: 8 - Published at: 2 years ago
Ingredients
- 4 to 6 chicken filets, pounded very thin
- bread crumbs
- Creole mustard
- 2 to 3 Tbsp. brandy
- 1/2 c. heavy cream
- chopped pecans
- margarine
Method
- Pound chicken until thin.
- Coat with bread crumbs.
- Saute in just enough margarine to cover bottom of pan (about 3 to 4 tablespoons) until brown.
- Make sauce by adding brandy, heavy cream and mustard to pan after pouring off most of margarine. Cook slowly, stirring often.
- Add chopped pecans and pour over chicken.
- Serve immediately.
