Pecan-Breaded Chicken With Mustard Sauce
Updated Oct. 11, 2023
- Total Time
- 55 minutes
- Prep Time
- 35 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2whole skinned and boned chicken breasts, cut into four halves
- Salt and freshly ground black pepper
- 10tablespoons butter
- 3tablespoons Dijon mustard
- 5-6 ounces ground pecans
- 2tablespoons safflower oil
- ⅔cup sour cream
Nutritional analysis per serving (4 servings)
832 calories; 75 grams fat; 25 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 16 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 36 grams protein; 623 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Between two pieces of waxed paper lightly flatten the chicken breasts with a meat pounder. Season with salt and pepper.
- Step 2
Melt 6 tablespoons of the butter in a small saucepan over medium heat. Remove from heat and whisk in 2 tablespoons of the mustard.
- Step 3
Dip each piece of chicken into the butter and mustard mixture and heavily coat each with the ground pecans, patting them on.
- Step 4
Preheat oven to 200 degrees.
- Step 5
Melt the remaining butter in a 12- to 14-inch skillet. Stir in the oil. When hot, saute as many pieces of the chicken as you can at one time without crowding them. Saute about 3 minutes on each side. Remove to a baking dish and place in the oven to keep warm.
- Step 6
When the chicken is sauteed discard the butter and oil. If any of the pecans remaining in the skillet have burned, discard them, too; otherwise spoon them over the chicken in the oven.
- Step 7
Stir the sour cream into the pan, scraping up any browned particles. Whisk in the remaining mustard, then season to taste with salt and pepper. Spoon the sauce onto four plates and top with a chicken breast.
Private Notes
Comments
If you shake your bowl of nuts larger pieces will rise to the top. Set aside a spoonful so that you’ve got some to add to the pan before you whisk in the sour cream. Comments regarding attribution: not only did the NYT article attribute the recipe, it also noted that the recipe had been published repeatedly by others without attribution. So maybe read it all before making implications.
Very good! I used sea scallops instead of chicken. Whisked butter (but less!) with mustard as directed. Sautéed scallops with olive oil and tossed in finely chopped pecans near the end. Added scallops and pecans with the butter/mustard mixture then heated the sour cream and remaining mustard and added it. Served over pasta. Don’t overdo butter or mustard. But very good and adaptable. I will make again.
This recipe was originally in Cooking the Nouvelle Cuisine in America by Michele Urvater and David Liederman. Above is virtually a word for word copy.
The original recipe didn't saute the chicken and pecans. It had them placed directly in the oven at 400 degrees for 10 minutes.
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