GREAT IDEA FOR CHICKEN - QUICK AND EASY

Pecan-Crusted Chicken with Mustard Sauce

From Food & Wine

Nutty sautéed chicken dipped in a creamy mustard sauce delivers nicely varied textures and flavors. Using cornstarch rather than flour makes the crust especially crisp.

Ingredients

·         1  cup pecans

·         2  T cornstarch

·         1  tsp dried thyme

·         1  tsp paprika

·         1 ½ tsp salt

·         Cayenne

·         1  egg

·         2  T water

·         4  boneless, skinless chicken breasts

·         3  T cooking oil

·         1  cup mayonnaise

·         2  T grainy or Dijon mustard

·         1/2 tsp white-wine vinegar

·         1/2 tsp sugar

·         2  T chopped fresh parsley

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Directions

1.    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.    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.    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.    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.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc