2 Whole chicken breasts,
-skinned, boned and cut in
-quarters
Salt & freshly ground pepper
10 tb Butter
3 tb Dijon mustard
5 oz Pecans, ground (up to 6)
2 tb Saffron or other light oil
3/4 c Chicken broth
2/3 c Sour cream
Lightly flatten chicken breasts between 2 pieces of waxed paper with meat
pounder. Season with salt & pepper. Melt 6 tbs butter in small saucepan
over medium heat. Remove from heat and whisk in mustard. Dip each piece of
chicken into butter and mustard mixture and heavily coat each with ground
pecans by patting them on with your hands.
Melt remaining butter in 12 to 14 inch skillet. Stir in oil. When hot,
saute as many pieces of chicken at a tijme you can without crowding them.
Saute about 3 mintues on each side. Remove to baking dish and place in a
200 oven to keep warm. Continue cooking chicken pieces until all are done.
Discard all butter and oil adn any burned pecans. Spoon loose nuts over
chicken.
To deglaze skillet, place it over high heat and add chicken broth, scraping
all little bits of chicken, skin adn unburnt pecans from skillet. Add sour
cream. Heat through but do not boil. Pour sauce over chicken and serve.
Yields
1 Servings
