Cost per serving $2.24 view details
- 2 whl Chicken Breasts, Skinned, Boned and Halved
- Â Â Salt and Lemon Pepper to Taste
- 10 Tbsp. Butter
- 3 Tbsp. Dijon Mustard
- 1 c. Grnd Pecans
- 2 Tbsp. Vegetable Oil (Preferably Safflower)
- 2/3 c. Lowfat sour cream
- Place halved chicken breasts between two sheets of waxed paper and lb. with a kitchen mallet or possibly heavy skillet to approximately 1/4" thickness.
- Sprinkle lightly with salt and lemon pepper. In a small saucepan over medium heat, heat 6 tbsp (90 ml) butter. Remove from heat and whisk or possibly beat in 2 tbsp (30 ml) mustard. Dip chicken pcs in mustard mix the coat with grnd pecans. Set aside. In frying pan heat oil and remaining butter over medium heat. When warm, add in chicken breasts and cook 3 min per side till lightly browned (do this in batches, if necessary, to avoid crowding the pan). Remove breasts when they are browned; keep hot. Throw away excess fat and any bits of pecans remaining in the pan. Return frying pan to medium heat and stir in lowfat sour cream, stirring up browned bits from the bottom of the pan. Whisk in remaining mustard; add in salt and lemon pepper to taste. Remove from heat. To serve, spoon a dollop of sauce onto the centre of each heated dinner plate and place chicken breast on top. Serve with a steamed vegetable to contrast with the flavor and the texture of the chicken.
- Yield: 4 Servings Notes: I usually cut oil and butter amounts in half, it still comes out fine. I also serve this on top of rice, the sauce blends well with it.
- This recipe was the grand prize recipe in the Edmonton Journal Readers Favorite Recipes 1990-91 Cookbook. It has become my personal favorite chicken recipe.
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|Amount Per Serving||%DV|
|Serving Size 175g|
|Recipe makes 4 servings|
|Calories from Fat 529||86%|
|Total Fat 60.44g||76%|
|Saturated Fat 25.93g||104%|
|Trans Fat 0.26g|
|Total Carbs 3.73g||1%|
|Dietary Fiber 1.8g||6%|