Pecan Chicken with Cream Sauce

Ingredients

• 2 tablespoons butter melted
• 24 oz skinned and boned chicken breasts 
• 0.3 cup chicken broth 
• 2 tablespoons dijon mustard divided
• 0.5 cup breadcrumbs dry fine
• 0.8 cup pecan halves 
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 3 tablespoons vegetable oil 
• 0.3 cup whipping cream 

Equipment

• food processor
• bowl
• frying pan
• blender

Directions

1. Process pecans in a food processor or blender until finely ground.
2. Combine ground pecans and breadcrumbs in a shallow dish; set aside.
3. Sprinkle chicken with salt and pepper. Stir together butter and 1 Tbsp. mustard in a bowl.
4. Brush each chicken breast with mustard mixture; dredge in pecan mixture.
5. Heat oil in a large skillet over medium heat until hot; cook chicken 4 minutes on each side or until done.
6. Remove chicken from pan; keep warm.
7. Add whipping cream, broth, and remaining 1 Tbsp. mustard to drippings in pan; cook 4 minutes, stirring constantly, until sauce thickens.
8. Serve sauce over chicken.
9. Equipment Tip: A mini-food processor is just the right size to grind the small amount of pecans in step
10. MENU IDEA FOR 4 * Pecan Chicken with Cream Sauce * Mashed sweet potatoes * Steamed asparagus
11. GROCERIES NEEDED Check staples: fine, dry breadcrumbs; salt; pepper; butter; Dijon mustard; vegetable oil * 3/4 cup pecan halves * 4 (6-oz.) skinned and boned chicken breasts * 1 (8-oz.) container whipping cream * 1 (14-oz.) can chicken broth * 1 (24-oz.) package refrigerated mashed sweet potatoes (such as Simply Potatoes) * 1 lb. fresh asparagus