| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | Whole chicken breasts, skinned, boned and cut in quarters | |
| Salt & freshly ground pepper | ||
| 10 | tb | Butter |
| 3 | tb | Dijon mustard |
| 5 | oz | Pecans, ground (up to 6) |
| 2 | tb | Saffron or other light oil |
| 3/4 | c | Chicken broth |
| 2/3 | c | Sour cream |
INSTRUCTIONS
Lightly flatten chicken breasts between 2 pieces of waxed paper with meat pounder. Season with salt & pepper. Melt 6 tbs butter in small saucepan over medium heat. Remove from heat and whisk in mustard. Dip each piece of chicken into butter and mustard mixture and heavily coat each with ground pecans by patting them on with your hands. Melt remaining butter in 12 to 14 inch skillet. Stir in oil. When hot, saute as many pieces of chicken at a tijme you can without crowding them. Saute about 3 mintues on each side. Remove to baking dish and place in a 200 oven to keep warm. Continue cooking chicken pieces until all are done. Discard all butter and oil adn any burned pecans. Spoon loose nuts over chicken. To deglaze skillet, place it over high heat and add chicken broth, scraping all little bits of chicken, skin adn unburnt pecans from skillet. Add sour cream. Heat through but do not boil. Pour sauce over chicken and serve. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Mar 15, 1997
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