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Showing posts from September, 2016

Pecan-Crusted Chicken with Mustard Sauce

Basically all of the articles I save on Facebook now are recipe posts from Food and Wine, which is where I found this amazing recipe. It's fast, delicious, and pretty cheap. 1 cup pecans 2 tbsp cornstarch 1 tsp dried thyme 1 tsp dried paprika 1 1/2 tsp salt Cayenne 1 egg 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 go