Ingredients Jump to Instructions ↓

  1. 2 Chicken breasts - split

  2. 4 Half chicken breasts - split

  3. (skinless and boneless) - slightly

  4. Flattened

  5. And patted dry

  6. Flour - seasoned with

  7. Salt

  8. Pepper - and 1/4 teaspoon 1 1/3ml Crumbled dried tarragon - (for dredging)

  9. 3 tablespoons 45ml Dijon mustard

  10. 1/2 cup 73g / 2.6oz Finely chopped pecans

  11. 2 tablespoons 30ml Unsalted butter

  12. 1 teaspoon 5ml Vegetable oil

Instructions Jump to Ingredients ↑

  1. LIGHTLY DREDGE THE CHICKEN in the seasoned flour, patting to remove any excess. Brush 1 side of each breast generously with mustard. Pat the pecans into the mustard. Turn and repeat on the other side.

  2. Place the chicken in a flat dish, cover, and refrigerate for 20 minutes. In a large heavy skillet, heat the butter and oil just until the butter foams. Add the chicken breasts and saute them over medium-high heat until the pecans are lightly browned, about 3 minutes.

  3. Turn and cook the second side for an additional 2 minutes. Remove at once.


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