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Categories:
pecans cornstarch thyme salt cayenne pepper fresh parsley egg chicken breasts vegetable oil sauce light sour cream mustard sugar salt
Viewed: 69 - Published at: 9 years agoIngredients
- 3/4 cup pecans
- 2 tablespoons cornstarch
- 3/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dry mustard (keens)
- 2 tablespoons fresh parsley, chopped
- 1 egg
- 4 boneless skinless chicken breasts
- 2 tablespoons vegetable oil
- Sauce
- 1/2 cup light sour cream (I use no fat sour cream)
- 2 tablespoons Dijon mustard
- 1/2 teaspoon sugar
- 1 pinch salt
Method
- In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard.
- Whirl in parsley.
- Transfer to shallow bowl;set aside.
- In separate shallow bowl, beat egg.
- Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
- (Make ahead: transfer to platter and cover loosley with plastic wrap; refrigerate for up to 2 hours.) In large nonstick frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
- Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt.
- Serve with chicken.
