| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Main dish |
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breast halves-boned |
|
|
Salt and pepper |
| 1 |
|
Butter or margarine |
| 3 |
tb |
Dijon mustard |
| 8 |
oz |
Pecans-chopped fine |
| 4 |
tb |
Butter or margarine |
| 1 |
tb |
Oil |
| 2/3 |
c |
Sour cream |
| 1 |
tb |
Dijon |
INSTRUCTIONS
Toast whole pecans in pre-heated 350 deg oven.
Flatten chicken breasts, season with salt and pepper.
Melt butter and whisk in the 3T dijon. Dip each piece of chicken in the
butter mix. Coat with pecans.
Melt 3 T of the butter and the oil in skillet over medium heat. Saute half
of the chicken breasts until lightly brown. Repeat with the rest. Transfer
to a baking dish and bake 15-20 minutes. Melt remaining butter in saucepan,
add sour cream, remaining dijon, salt and pepper. Whisk together and remove
from heat. Check seasonings. Place a spoonful on each piece of chicken and
garnish with the whole pecans.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”