Pecan Crusted Chicken with Mustard Cream Sauce


Pecan-Crusted Chicken With a Mustard Cream Sauce -- powered by ehow

Pecan Crusted Chicken with Mustard Cream Sauce

  • 3-5 Chicken Thighs, boneless and skinless
  • ½ tsp. Salt and Pepper
  • ½ C Flour
  • 2 Egg
  • 1/2 C Pecans, Ground
  • 1 C Bread Crumbs
  • 2 tbsp. Butter
  • ¼ C White Wine
  • ¼ C Chicken Stock
  • 1 tbsp. Whole Grain Mustard
  • ¼ C Cream
  • Place a large skillet over medium heat and season the chicken in the salt and pepper. Mix the bread crumbs and pecans together. Lightly dredge the chicken in flour, egg then press into the pecan mixture. Place the butter in the skillet and when the foam subsides place the chicken into the pan. Cook the chicken on one side, until golden brown, about 4 minutes then turn and repeat. When the chicken is cooked through, remove form the pan. De-glaze the pan with the wine and chicken stock and reduce by half. Stir in the mustard and cream then season with salt and pepper. Serve the chicken on a platter, drizzle with sauce and garnish with herbs.

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