- Calories 573
- Caloriesfromfat 61%
- Fat 38.7g
- Satfat 9.7g
- Monofat 16.4g
- Polyfat 9.8g
- Protein 43.1g
- Carbohydrate 13.7g
- Fiber 2.6g
- Cholesterol 134mg
- Iron 2.4mg
- Sodium 594mg
- Calcium 70mg
How to Make It
Process pecans in a food processor or blender until finely ground. Combine ground pecans and breadcrumbs in a shallow dish; set aside.
Sprinkle chicken with salt and pepper. Stir together butter and 1 Tbsp. mustard in a bowl. Brush each chicken breast with mustard mixture; dredge in pecan mixture.
Heat oil in a large skillet over medium heat until hot; cook chicken 4 minutes on each side or until done. Remove chicken from pan; keep warm. Add whipping cream, broth, and remaining 1 Tbsp. mustard to drippings in pan; cook 4 minutes, stirring constantly, until sauce thickens. Serve sauce over chicken.
Equipment Tip: A mini-food processor is just the right size to grind the small amount of pecans in step
MENU IDEA FOR 4 * Pecan Chicken with Cream Sauce * Mashed sweet potatoes * Steamed asparagus
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
Southern Living: Busy Moms Weeknight Favorites