Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless chicken breast halves

  2. 2 tablespoons flour

  3. 2 tablespoons cornstarch Salt and pepper to taste

  4. 1/2 cup creamy honey mustard salad dressing

  5. 1/4 cup honey mustard

  6. 1-1/2 cups finely chopped pecans

  7. 2 Tbsp. butter

  8. 1 Tbsp. olive oil

  9. 1/4 cup creamy honey mustard salad dressing

  10. 2 tablespoons honey mustard

  11. 1/3 cup sour cream

  12. 1/4 cup plain yogurt Salt and pepper to taste

  13. 1/4 tsp. dried thyme leaves

Instructions Jump to Ingredients ↑

  1. Pound each chicken breast or thigh as follows. Place between 2 pieces of waxed paper, boned side up and pound with rolling pin gently until about 1/4" thick. Mix flour, cornstarch, salt, and pepper on a plate. On another plate, combine 1/3 cup salad dressing with 1/4 cup honey mustard and mix well. On third plate, mix pecans and 1/4 teaspoons thyme. Coat chicken with flour mixture, then dip into dressing mixture, then the pecan mixture, pressing to coat well. Melt butter with olive oil in heavy nonstick skillet over medium heat and cook coated chicken breasts 2-3 minutes on each side until chicken is thoroughly cooked. Watch carefully, as the pecans can burn easily! If you did not pound the chicken, it will not cook through before the pecans over cook. Do NOT use chicken thighs because they take too long to cook. Remove chicken from skillet as it is cooked and cover to keep warm. To drippings remaining in skillet, add 1/4 cup salad dressing, 2 tablespoons honey mustard, sour cream, yogurt, salt and pepper to taste, and 1/4 teaspoon thyme and heat until mixture boils. Pour over chicken to serve.


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