| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry, Main dish | 4 | Servings | |
INGREDIENTS
| 2 | Whole chicken breasts, split =OR=- Half chicken breasts, split (skinless and boneless) slightly flattened and patted dry | |
| Flour; seasoned with | ||
| Salt | ||
| Pepper; and | ||
| 1/4 | ts | Crumbled dried tarragon (for dredging) |
| 3 | tb | Dijon mustard |
| 1/2 | c | Finely chopped pecans |
| 2 | tb | Unsalted butter |
| 1 | ts | Vegetable oil |
INSTRUCTIONS
LIGHTLY DREDGE THE CHICKEN in the seasoned flour, patting to remove any excess. Brush 1 side of each breast generously with mustard. Pat the pecans into the mustard. Turn and repeat on the other side. Place the chicken in a flat dish, cover, and refrigerate for 20 minutes. In a large heavy skillet, heat the butter and oil just until the butter foams. Add the chicken breasts and saute them over medium-high heat until the pecans are lightly browned, about 3 minutes. Turn and cook the second side for an additional 2 minutes. Remove at once. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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