Pecan Crusted Chicken with Mustard Sauce

December 3rd, 2013

Pecan Crusted Chicken 1

 

How many ways can you cook a chicken breast?  It is only limited by your imagination.  But this is one of my favorite ways to do it.  There is something very special about putting a pecan crust on a chicken breast.  It is so Southern, and since I have lived in the South for most of my life, it is now in my genes and a part of my cooking style.

There is so much going on right now.  I am sure you are experiencing the same thing.  The panic of  ” Oh no, I am not ready for Christmas”, the decorating, the gift buying and the pressure to pull out all of the stops with baking and entertaining.  My mantra this year is to relax.  I am doing meals that are easy.  No complicated gourmet dishes are involved.

Pecan Crusted Chicken 2

The pecan mixture can be made ahead of time and kept in a baggie in the freezer.  I buy my chicken breasts from Springer Mountain.  They are hand trimmed to 4 ounces each and individually wrapped.  It makes it easy to pull out the number that you need.  The thawing time is quick.

Pecan crusted chicken 3

This is an easy week night meal after you have spent the day shopping.  Pair it with sauteed green beans and baked acorn squash.  I used some of the left over pecan mixture in the cavities of the squash along with a little brown sugar and a pat of butter.

 

PECAN CRUSTED CHICKEN WITH MUSTARD SAUCE ( Adapted from Food and Wine Magazine)

Serves 4

1 cup pecans
2 tablespoons cornstarch
1 teaspoon dried thyme
1 teaspoon paprika
1 1/2 teaspoon salt
Cayenne
1 egg
2 tablespoon water
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
3 tablespoons cooking oil
1 cup mayonnaise
2 tablespoons grainy or Dijon mustard
1/2 teaspoon white-wine vinegar
1/2 teaspoon sugar
2 tablespoons chopped fresh parsley

In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1`/4 teaspoons of the alt, and 1/8 teaspoon cayenne until the nuts are chopped fine.  Transfer the mixture to a medium bowl.

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.

In a large nonstick frying pan, heat the oil over moderate heat.  Add the chicken to he pan and cook or 5 minutes.  Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.  Be gentle when you turn the chicken because the pecan crust is delicate.  I transferred the chicken to a small baking sheet and put them in the oven at 350 F for about 10 minutes to be sure they were cooked through.

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.

Printable recipe

10 responses to “Pecan Crusted Chicken with Mustard Sauce”

  1. Gaby says:

    Thank you for this recipe, Penny! I’ve been a loyal reader/follower for the past few years and when I’m at a loss as to what to make for dinner, you always have great ideas! I was worried today, as I didn’t want to do anything overly complicated since I’m short on time, but I really, really hate resorting to fast food–always puts my husband in a bad mood when that happens, lol. Thanks!

  2. Pondside says:

    This looks very good Penny – and I like the idea of a recipe that requires just a quick shop through my pantry, as I usually have pecans and everything else. As soon as I read the title I thought ‘how southern’ and then smiled when I saw what you’d written.

  3. Sam Hoffer says:

    I love meals like this, especially if they are easy and delicious. I would classify this as casual gourmet. Pecans are my favorite and mustard always goes well with chicken. A real winner here Penny.
    Sam

  4. Cathy at Wives with Knives says:

    A beautiful pecan crust certainly dresses up a chicken breast. Chicken is often on our menu and I’m always looking for a new way to serve it. The sauce looks delicious, Penny.

  5. Penny @ The Comforts of Home says:

    Yum, Yum, Yum, Yum and Yum! They look divine! I love mustard sauce with chicken.
    xo
    Penny

  6. Christin@SpicySouthernKitchen says:

    Chicken coated with pecans is one of my favorite things! Love the tip to keep the pecan coating in the freezer. I really need to get in the habit of storing all my pecans in the freezer. Those things get stale super fast!

  7. larry says:

    Great looking dish Penny and we really enjoy pecan chicken – reminds me we need to make it again.

  8. katiezel says:

    Always looking for chicken ideas… And we can even get pecans here, now!

  9. Daisy Klett says:

    I liked the leftovers a lot. I hope she fixes this again real soon.

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