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Ingredients:
2 pounds boneless skinless chicken breast
1/2 cup finely ground pecans
1/2 cup bread crumbs
3 egg whites
4 tablespoons stone ground mustard
2 cups heavy cream
1 stick of butter
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Combine pecans and breadcrumbs, mixing thoroughly. Beat eggwhites until slightly foamy and mix in 2 tablespoons of the stone ground mustard. Dip chicken into the egg mixture, then coat with pecans. Saute in butter until cooked through. Remove chicken to platter and keep warm in oven.
Add cream to the pan drippings. Stir in remaining 2 tablespoons mustard. Spoon sauce over chicken and serve. Serve with red skin potatoes and steamed veggies
Serves 4 Recipe submitted by: Betsy Gartrell-Judd
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