Pecan-Crusted Chicken Cutlets
Skinless, boneless chicken breast halves are coated with pecans and quick-cooked in a skillet. A Dijon-style mustard and sour cream sauce provides a savory finish.
Ingredients
-
4 tablespoons Dijon mustard
-
1 tablespoon butter or margarine, melted
-
3/4 teaspoon salt
-
1/4 teaspoon black pepper
-
4 boneless, skinless chicken breast halves (1 pound total)
-
2/3 cup pecans, finely ground
-
2 tablespoons oil
-
1 cup reduced-fat sour cream
Directions
1.
Mix together 2 tablespoons mustard, the melted butter, 1/2 teaspoon salt and 1/8 teaspoon pepper. Brush mixture all over chicken; coat with ground pecans. Place on waxed-paper-lined baking sheet and refrigerate for 15 minutes.
2.
Heat oil in large nonstick skillet over medium-high heat. Working in batches if necessary to avoid crowding, add chicken to skillet; saute until browned, about 6 minutes per side (170 degrees F). Remove skillet from heat; reduce heat to low. Remove chicken to platter and keep warm. Wipe out skillet with clean paper toweling.
3.
Add sour cream and remaining mustard, salt and pepper to skillet, stirring until well blended. Gently heat through; do not let boil. Pour over chicken and serve immediately.
Nutrition information
Calories 445, Total Fat 34 g, Saturated Fat 9 g, Cholesterol 101 mg, Sodium 907 mg, Carbohydrate 9 g, Fiber 2 g, Protein 28 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Chicken with Pan Sauce
This main-dish recipe boasts four easy and delicious variations. What kind of mood are you in tonight?
See RecipeMore Great Recipe Ideas from Family Circle
