I cup pecans
2 tbsp cornstarch
1 tsp dried thyme
1 tsp dried paprika
1 1/2 tsp salt
2 tbsp water
4 boneless, skinless chicken breasts (about 1.3 lbs)
3 tbsp cooking oil
1 cup mayonnaise
2 tbsp grainy or dijon mustard
1/2 tsp white wine vinegar
1/2 tsp sugar
2 tbsp chopped fresh parsley
In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 tsp of the salt, 1/8 tsp cayenne until the nuts are chopped fine. Transfer the mixture to a medium bowl.
Whisk together the egg and water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.
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, 5-6 minutes longer.
Meanwhile, in a small bowl combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne, and the remaining 1/4 tsp of salt. Serve the chicken with the mustard dipping sauce.
I think Mark put 2x-3x more mustard in than the recipe called for, but use your judgement.