Makes 4 servings
- ½ cup unsalted butter
- 3 tbsp Dijon mustard
- 6 oz. pecans
- 8 boneless, skinless chicken breast halves, pounded into ¼ inch thickness
- 1 tbsp vegetable oil
- 2/3 cup sour cream
- Melt 6 tablespoons butter in a saucepan. Whisk in 2 tablespoons mustard until blended and scrape into a shallow dish. Place pecans in another shallow dish. Dip chicken first in butter mixture, then dredge in pecans to coat.
- Melt remaining butter in oil in a heavy nonstick skillet over medium heat. Saute chicken 3 minutes per side, until lightly browned and tender. Remove to a serving platter and cover with foil to keep warm.
- Discard all but 2 tablespoons fat from pan and reduce heat to low. Add sour cream and whisk in remaining mustard. Season with salt and pepper to taste. Blend well. Cook just until heated through, do not boil.
Gooseberries Fresh Food Market