Serve this dressed-up chicken dish with a wild rice blend and a crisp green salad.
Oxmoor House MAY 2004
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.
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