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Pecan-Crumbed Chicken with Mustard Cream Recipe

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This recipe for Pecan-Crumbed Chicken with Mustard Cream is from Kathy's Comfortable Kitchen, 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:  
6 boneless, skinless chicken breasts
1/2 cup flour

1-1/2 cup ground pecans
2 eggs, beaten
3 tbsp dijon mustard (divided use)
2 tsp butter
1/4 cup oil
2/3 cup sour cream
Directions:
Directions:
Coat chicken lightly with flour.

Mix eggs with 2 tbsp of the Dijon mustard.

Dip chicken into egg mixture , then into pecans, coating well.

Brown the chicken in the butter and oil until tender, then reduce heat and cook until done. Remove chicken to another plate.

Add remaining mustard and sour cream and stir until warmed through. Do not boil.

Serve sauce over chicken.
Personal Notes:
Personal Notes:
This yummy recipe is so easy to make. Make sure you grind the pecans finely in a food processor or blender- if you have chunks of pecans it just doesn't look or cook right.

 

 

 

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