Serve this dressed-up chicken dish with a wild rice blend and a crisp green salad.
3 tablespoons stone-ground mustard
4 skinned and boned chicken breasts
1 cup pecan pieces, coarsely ground
1/4 teaspoon ground red pepper
1 1/2 tablespoons butter
1 1/2 tablespoons vegetable oil
1 1/2 cups whipping cream
2 tablespoons honey
2 tablespoons stone-ground mustard
1/4 teaspoon salt
How to Make It
Spread 3 tablespoons mustard on each side of chicken. Combine ground pecans and red pepper in a shallow bowl. Gently coat chicken with pecan mixture.
Heat butter and oil in a large skillet until hot. Add chicken; cook over medium-high heat 2 minutes on each side or just until browned. Place in a greased 11" x 7" baking dish. Bake, uncovered, at 375° for 15 minutes or until done.
Heat whipping cream in large skillet over medium-high heat until reduced by half (about 12 minutes). Stir in honey, 2 tablespoons mustard, and salt. Serve sauce with chicken.