| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts, split and lightly pounded |
| 4 |
tb |
Melted butter |
| 2 |
tb |
Mustard |
| 6 |
tb |
Ground pecans |
| 2 |
tb |
Butter |
| 2 |
tb |
Peanut oil |
| 2/3 |
c |
Sour cream |
| 1 |
tb |
Mustard |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Dip chicken breasts in 4 tablespoons butter mixed with mustard. Press
pecans into the breasts and saute in a mixture of 2 tablespoons
butter and peanut oil. When browned and firm, remove to a warm
platter. Deglaze pan with sour cream and mustard, season with salt
and pepper and pour over chicken.
NOTE: To deglaze, pour the liquid into the hot pan and stir briskly
until any browned bits clinging to the bottom and sides of the pan
have been incorporated into the liquid.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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