| Pecan - Crumbed Chicken with Mustard Cream
| 6 | chicken breast fillets |
| some | flour, plain |
| 250 g | pecan nuts |
| 2 | eggs |
| 3 tbsp | mustard, french |
| 30 g | butter, unsalted |
| ¼ cup(s) | oil |
| 0.67 cup(s) | sour cream |
Method
Dust chicken lightly with flour. Blend or process pecans until finely ground.
Whisk eggs in bowl with 2 tbsp. of the mustard. Dip chicken into the egg mixture, then into pecans and press firmly.
Heat butter and oil in large pan, add chicken, cook until browned on both sides and tender. Remove chicken from pan, keep warm.
Add remaining mustard and sour cream to clean pan, stir over low heat without boiling until smooth and heated through. Serve with the chicken.
Tip: chicken can be crumbed up to 12 hrs before required, store covered and refrigerated.
Whisk eggs in bowl with 2 tbsp. of the mustard. Dip chicken into the egg mixture, then into pecans and press firmly.
Heat butter and oil in large pan, add chicken, cook until browned on both sides and tender. Remove chicken from pan, keep warm.
Add remaining mustard and sour cream to clean pan, stir over low heat without boiling until smooth and heated through. Serve with the chicken.
Tip: chicken can be crumbed up to 12 hrs before required, store covered and refrigerated.
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Author: Originalzeppi 
  member since 06/03/2008 
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