Pecan Chicken With Dijon Mustard Sauce Recipes

Steps:

• In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.

Steps:

• Sprinkle chicken with salt and pepper; place on a greased jelly roll pan.
• Combine butter and 1/4 cup of the mustard; stir well.
• Pour over chicken; spread evenly.
• Sprinkle pecans over top.
• Bake, uncovered, 375 degrees for 15 minutes or until chicken is done. Remove chicken to a serving platter, reserving drippings in dish; keep warm.
• Combine remaining 2 tablespoons mustard, pan drippings, sour cream in a large saucepan; cook over medium heat until thoroughly heated, stirring often.
• To serve, pour sauce over chicken.

Steps:

• Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.
• To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.
• In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.).
• Preheat oven to 425°. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.

Steps:

• In saucepan, melt 6T butter.
• Whisk in 2T mustard and 1T honey until blended.
• Scrape into a shallow dish.
• Place ground pecans in a separate shallow dish.
• Dip chicken into mustard mixture 1st then dredge with pecans.
• In a large frying pan, heat the remaining 2T butter & oil over medium heat
• Add chicken and cook approximately 3 minutes per side, until lightly browned and tender.
• Place on serving dish and cover with foil to keep warm.
• Discard all but 2T of fat from pan and reduce heat to low.
• Add sour cream; whisk in remaining 1T mustard, salt, & pepper. Blend well.
• Cook just until heated through, do NOT boil.
• Serve over chicken.
• I like to serve with spinach salad with hot bacon dressing and steamed asparagus.

Steps:

• In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard.
• Whirl in parsley.
• Transfer to shallow bowl;set aside.
• In separate shallow bowl, beat egg.
• Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
• (Make ahead: transfer to platter and cover loosley with plastic wrap; refrigerate for up to 2 hours.) In large nonstick frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
• Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt.
• Serve with chicken.

Steps:

• Between two pieces of waxed paper lightly flatten the chicken breasts with a meat pounder. Season with salt and pepper.
• Melt 6 tablespoons of the butter in a small saucepan over medium heat. Remove from heat and whisk in 2 tablespoons of the mustard.
• Dip each piece of chicken into the butter and mustard mixture and heavily coat each with the ground pecans, patting them on.
• Preheat oven to 200 degrees.
• Melt the remaining butter in a 12- to 14-inch skillet. Stir in the oil. When hot, saute as many pieces of the chicken as you can at one time without crowding them. Saute about 3 minutes on each side. Remove to a baking dish and place in the oven to keep warm.
• When the chicken is sauteed discard the butter and oil. If any of the pecans remaining in the skillet have burned, discard them, too; otherwise spoon them over the chicken in the oven.
• Stir the sour cream into the pan, scraping up any browned particles. Whisk in the remaining mustard, then season to taste with salt and pepper. Spoon the sauce onto four plates and top with a chicken breast.

Steps:

• Mix together the pecans and bread crumbs, on a plate.
• Beat the eggs and water in a pie plate.
• Pound the chicken breasts to thin them. This helps so you won't have to cook the coated chicken breasts too long. You want to avoid burning the pecan coating.
• Heat the 2 T. butter and 1 T. olive oil in a nonstick skillet over medium heat.
• Dip the chicken breasts, both sides, into the eggs.
• Press the chicken breasts, both sides, into the pecan and bread crumb mixture, coating them evenly.
• Cook the chicken breasts over medium heat (adjust as needed) until nicely browned and cooked through. Depending on the thickness and size of your chicken breasts, it could be anywhere from 5 to 10 minute per side.
• Meanwhile, in a small saucepan, whisk together the dijon mustard, dark brown sugar, bourbon, soy sauce and worcestershire sauce until smooth.
• Bring to a simmer over medium-low heat, then remove from the burner and whisk in the 3/4 cups of unsalted butter, a few pieces at a time. Do not return to the heat.
• Arrange the chicken breasts on a large serving platter and pour some of the sauce over. Sprinkle with green onions. Or you can plate them individually.
• You may choose to pool the sauce or drizzle or serve the sauce on the side. The choice is yours!