Name: Pecan-Crusted Chicken with Mustard Sauce
Yield: 4
Ingredients: 1 c. pecans -; 2 tbsp. cornstarch -; 1 tsp. dried thyme -; 1 tsp. paprika -; 1 1/2 tsp. salt -; Cayenne -; 1 egg -; 2 tbsp. water -; 4 boneless, skinless chicken breasts -; 3 tbsp. Cooking oil -; 1 c. mayonnaise -; 2 tbsp. grainy or Dijon mustard -; 1/2 tsp. white-wine vinegar -; 1/2 tsp. sugar -; 2 tbsp. chopped fresh parsley -

Pecan-Crusted Chicken with Mustard Sauce

Recipe information

Cooking:

Servings per container:

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Ingredients for - Pecan-Crusted Chicken with Mustard Sauce

1. 1 c. pecans -

2. 2 tbsp. cornstarch -

3. 1 tsp. dried thyme -

4. 1 tsp. paprika -

5. 1 1/2 tsp. salt -

6. Cayenne -

7. 1 egg -

8. 2 tbsp. water -

9. 4 boneless, skinless chicken breasts -

10. 3 tbsp. Cooking oil -

11. 1 c. mayonnaise -

12. 2 tbsp. grainy or Dijon mustard -

13. 1/2 tsp. white-wine vinegar -

14. 1/2 tsp. sugar -

15. 2 tbsp. chopped fresh parsley -

How to cook deliciously - Pecan-Crusted Chicken with Mustard Sauce

1. Stage

In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 teaspoons of the salt and 1/8 teaspoon cayenne until the nuts are chopped fine. Transfer the mixture to a medium bowl.

2. Stage

Whisk together the egg and the water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.

3. Stage

In a large nonstick frying pan, heat the oil over moderate heat. Add the chicken to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.

4. Stage

Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne and the remaining 1/4 teaspoon salt. Serve the chicken with the mustard dipping sauce.

5. Stage

Menu Suggestion: The crisp coating on the chicken invites a creamy potato gratin alongside. Green beans, perhaps sautéed in bacon fat, would taste great, too.

6. Stage

Wine Recommendation: The combination of the sweet pecans and the assertive mustard sauce lends itself to either a crisp sparkling wine or a stainless-steel-fermented sauvignon blanc from California.