Chicken 4 dinner 2morow. What can i do different?
Pecan Chicken with Dijon Sauce Ingredients: 4 boneless chicken breasts 1 1/2 sticks of butter 4 tablespoons Dijon mustard 6 ounce of pecans, finely ground 2 tablespoons canola oil 2/3 cup sour cream 1 teaspoon salt pepper to taste Preparation: Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick. In a microwavable bowl, melt 1 stick of butter and 3 tablespoons of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate. One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly. Melt the half stick of butter in a skillet, add the oil and heat to medium. Sauté the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300°F) for about 6 more minutes. Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tablespoon of mustard and season with salt and pepper. P
