Pecan-Crusted Chicken with Mustard Sauce

Ingredients

• 4 servings cayenne 
• 3 tablespoons cooking oil 
• 2 tablespoons cornstarch 
• 2 tablespoons dijon mustard 
• 1 teaspoon thyme leaves dried
• 1  eggs 
• 2 tablespoons parsley fresh chopped
• 1 cup mayonnaise 
• 1 teaspoon paprika 
• 1 cup pecans 
• 1.5 teaspoons salt 
• 4  chicken breasts boneless skinless ()
• 0.5 teaspoon sugar 
• 2 tablespoons water 
• 0.5 teaspoon white-wine vinegar 

Equipment

• food processor
• bowl
• frying pan
• whisk

Directions

1. In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 teaspoons of the salt, and 1/8 teaspoon cayenne until the nuts are chopped fine.
2. Transfer the mixture to a medium bowl.
3. Whisk together the egg and the water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.
4. In a large nonstick frying pan, heat the oil over moderate heat.
5. Add the chicken to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.
6. Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne, and the remaining 1/4 teaspoon salt.
7. Serve the chicken with the mustard dipping sauce.
8. Menu Suggestions: The crisp coating on the chicken invites a creamy potato gratin alongside. Green beans, perhaps sauted in bacon fat, would taste great, too.
9. Wine Recommendation: The combination of the sweet pecans and the assertive mustard sauce lends itself to either a crisp sparkling wine or a stainless-steel-fermented sauvignon blanc from California.