Mustard and Pecan-crusted Chicken Recipe

Combine flour with 1/2 tsp. salt and 1/2 tsp. pepper on a plate.

Whisk together milk, sour cream, and dijon mustard in a shallow bowl.

Process pecans until mealy. Combine with panko and dry mustard on a plate.

Lay breasts out flat and cut each in half diagonally. Place between wax paper on bottom and plastic wrap on top and pound evenly to a 1/4 inch thickness.

Dredge each breast through the flour mixture, shaking off excess. Dip in milk mixture then lay in pecan mixture to coat evenly.

Heat oil and butter in large skillet over medium heat. Place breasts in skillet without crowding and saute until nuts are lightly browned, about 3-4 minutes. Turn carefully and finish cooking 1-2 minutes.

Review & Rate