You'd be surprised how many kids have sophisticated taste buds. This recipe and those that follow get high fives from our own adventurous young taste testers. They loved the nutty crunch and rich cream sauce in this recipe.
Prep: 16 min.; Cook: 12 min.
Oxmoor House OCTOBER 2006
1. Process pecans in a food processor or blender until finely ground. Combine ground pecans and breadcrumbs in a shallow dish; set aside.
2. 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.
3. 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 1.
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
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