Pecan-Crusted Chicken Fingers with Dijon-Maple Sauce

Ingredients

• 1.5 pounds chicken breast ( 12 pieces)
• 1 teaspoon cornstarch 
• 1.5 tablespoons dijon mustard country-style
• 0.5 cup egg substitute 
• 0.5 cup fat-skimmed beef broth fat-free
• 1 cup flour all-purpose divided
• 1 tablespoon juice of lemon fresh
• 2 teaspoons butter light
• 0.3 cup maple syrup 
• 2 teaspoons olive oil divided
• 0.5 cup pecans finely chopped
• 0.8 teaspoon pepper divided
• 0.5 teaspoon salt 

Equipment

• frying pan
• baking sheet
• oven
• aluminum foil

Directions

1. Preheat oven to 40
2. Sprinkle chicken with 1/2 teaspoon pepper and salt.
3. Place 1/2 cup flour and egg substitute in separate shallow dishes.
4. Combine 1/2 cup flour, pecans, and 1/4 teaspoon pepper in a shallow dish.
5. Dredge each chicken tender in flour, shaking off excess flour. Dip each tender in egg substitute; dredge dipped tenders in pecan mixture.
6. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray.
7. Add half of chicken and cook 2 to 3 minutes on each side or until browned.
8. Transfer chicken to a baking sheet lined with foil; lightly coat chicken with cooking spray. Repeat procedure with remaining oil and chicken tenders.
9. Bake at 400 for 12 minutes or until done.
10. Combine chicken broth and cornstarch; add chicken broth mixture to pan (do not wipe clean). Bring to a boil, reduce heat, and cook 1 to 2 minutes or until thick, scraping pan to loosen browned bits. Stir in maple syrup, mustard, butter, and lemon juice; cook 1 minute or until thoroughly heated.
11. Serve immediately with chicken tenders.