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Pecan-Crusted Chicken Cutlets Recipe

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This recipe for Pecan-Crusted Chicken Cutlets is from The Revised Gray Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T Dijon mustard (divided)
1 T butter, melted
1/2 tsp. salt
1/4 tsp. black pepper
4 boneless, skinless chicken breast halves
2/3 c. pecan pieces, finely chopped
2 T vegetable or canola oil
1 c. sour cream
salt and pepper to taste
Directions:
Directions:
1. Mix together 2 T mustard, melted butter, salt and pepper. Brush mixture all over chicken and coat with pecan pieces. Place on waxed-paper-lined baking sheet and refrigerate for 15 minutes.

2. Heat oil in large nonstick skillet over medium-high heat. Add chicken and saute' until browned and no longer pink. About 6 to 8 minutes per side. Remove from skillet and set aside on platter and keep warm. Wipe out skillet with clean paper towel.

3. Return pan to burner and reduce heat to low. Add sour cream and remaining mustard, salt and pepper to taste to skillet. Stir until well blended and heated through. Do not let boil.

4. Pour over chicken and serve immediately.

 

 

 

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