Pecan Chicken with Honey Mustard Sauce
My friend Kate, passed this recipe along to me recently. I gave it a try, and both James and I were quite pleased. It was easy, and delicious. I paired it with steamed broccoli and pasta. I think rice would be better because of the yummy sauce, but the hubby doesnt really like rice. (I know, strange!)
3 T. stone ground mustard
4 chicken breasts
1 C. pecans, coarsely ground
1/4 tsp. ground red pepper
1.5 T butter (melted)
1.5 c whipping cream
2 T. honey
2 T. stone ground mustard
1/4 tsp. salt
(The recipe serves four, but the honey mustard sauce
is plenty for 6-8 chicken breasts if you need to do
more than 4 pieces of chicken. Also, I made the sauce
earlier in the day and then just reheated it in the
microwave before we ate.)
Spread the 3 T. mustard on both sides of all the
chicken breasts. Combine pecans and red pepper in a
bowl. Gently coat chicken with pecan mixture. ( I
kind of dredged it through it and then when I put the
breasts in a pyrex, I put any leftover pecans on the
top of them). Place in greased baking dish. Bake
uncovered at 375 for about 30 min or until chicken in
cooked through. When there is about 10 min. left,
pour the butter over the top of the chicken. (You can
use more or less butter if you want).
For sauce, heat whipping cream. uncovered over medium
heat until reduced by half (about 12 minutes). Stir in
honey, mustard, and salt. until well blended. Spoon
it over the chicken when you put the chicken on your
plates.
Enjoy!!
