Best 3 Pecan Breaded Chicken With Mustard Sauce Recipes

**Pecan-Breaded Chicken with Mustard Sauce: A Delightful Southern Cuisine Treat**

Indulge in the crispy, savory goodness of pecan-breaded chicken, perfectly complemented by a tangy mustard sauce. This Southern classic combines the nutty flavor of pecans with the juicy tenderness of chicken, creating a harmonious balance of flavors. Each bite offers a delightful crunch from the pecan coating, while the tender chicken inside melts in your mouth. The accompanying mustard sauce adds a zesty kick, elevating the dish to a new level of culinary enjoyment. Prepare to tantalize your taste buds with this delectable pecan-breaded chicken and mustard sauce.

Let's cook with our recipes!

PECAN CHICKEN WITH DIJON MUSTARD SAUCE

Pecan Chicken With Dijon Mustard Sauce image

Make and share this Pecan Chicken With Dijon Mustard Sauce recipe from Food.com.

Provided by Sassy in da South

Categories Chicken Breast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

24 chicken tenders
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter, melted
1/4 cup Dijon mustard
1 cup coarsely chopped pecans
2 tablespoons Dijon mustard
16 ounces sour cream

Steps:

Sprinkle chicken with salt and pepper; place on a greased jelly roll pan.
Combine butter and 1/4 cup of the mustard; stir well.
Pour over chicken; spread evenly.
Sprinkle pecans over top.
Bake, uncovered, 375 degrees for 15 minutes or until chicken is done. Remove chicken to a serving platter, reserving drippings in dish; keep warm.
Combine remaining 2 tablespoons mustard, pan drippings, sour cream in a large saucepan; cook over medium heat until thoroughly heated, stirring often.
To serve, pour sauce over chicken.

Nutrition Facts : Calories 331.6, Fat 34.2, SaturatedFat 15.9, Cholesterol 56.8, Sodium 388.3, Carbohydrate 5.4, Fiber 1.7, Sugar 1, Protein 3.7

PECAN-BREADED CHICKEN WITH MUSTARD SAUCE

Pecan-Breaded Chicken With Mustard Sauce image

Provided by Florence Fabricant

Categories dinner, main course

Time 55m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 whole skinned and boned chicken breasts, cut into four halves
Salt and freshly ground black pepper
10 tablespoons butter
3 tablespoons Dijon mustard
5-6 ounces ground pecans
2 tablespoons safflower oil
2/3 cup sour cream

Steps:

Between two pieces of waxed paper lightly flatten the chicken breasts with a meat pounder. Season with salt and pepper.
Melt 6 tablespoons of the butter in a small saucepan over medium heat. Remove from heat and whisk in 2 tablespoons of the mustard.
Dip each piece of chicken into the butter and mustard mixture and heavily coat each with the ground pecans, patting them on.
Preheat oven to 200 degrees.
Melt the remaining butter in a 12- to 14-inch skillet. Stir in the oil. When hot, saute as many pieces of the chicken as you can at one time without crowding them. Saute about 3 minutes on each side. Remove to a baking dish and place in the oven to keep warm.
When the chicken is sauteed discard the butter and oil. If any of the pecans remaining in the skillet have burned, discard them, too; otherwise spoon them over the chicken in the oven.
Stir the sour cream into the pan, scraping up any browned particles. Whisk in the remaining mustard, then season to taste with salt and pepper. Spoon the sauce onto four plates and top with a chicken breast.

Nutrition Facts : @context http, Calories 816, UnsaturatedFat 47 grams, Carbohydrate 8 grams, Fat 80 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 28 grams, Sodium 508 milligrams, Sugar 3 grams, TransFat 1 gram

SOUTHERN PECAN CRUSTED CHICKEN WITH MUSTARD SAUCE

Southern Pecan crusted Chicken with Mustard sauce image

Very good crusted chicken!! and quick too. When I don't have sour cream around I have used yogurt instead, it works well.

Provided by Derf2440

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup pecans
2 tablespoons cornstarch
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard (keens)
2 tablespoons fresh parsley, chopped
1 egg
4 boneless skinless chicken breasts
2 tablespoons vegetable oil
1/2 cup light sour cream (I use no fat sour cream)
2 tablespoons Dijon mustard
1/2 teaspoon sugar
1 pinch salt

Steps:

In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard.
Whirl in parsley.
Transfer to shallow bowl;set aside.
In separate shallow bowl, beat egg.
Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
(Make ahead: transfer to platter and cover loosley with plastic wrap; refrigerate for up to 2 hours.) In large nonstick frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt.
Serve with chicken.

Tips:

To ensure the chicken breasts are evenly cooked, use a meat mallet to pound them to an even thickness before breading.
For a crispy coating, make sure the chicken is completely coated in the breadcrumb mixture before frying.
To prevent the breading from falling off, gently press it onto the chicken after coating.
For a flavorful mustard sauce, use a combination of Dijon mustard, yellow mustard, and honey.
To add a bit of tanginess to the sauce, stir in a splash of lemon juice or white wine vinegar.
Serve the chicken with roasted vegetables or a fresh salad for a complete meal.

Conclusion:

Pecan-breaded chicken with mustard sauce is a delicious and easy-to-make dish that is perfect for any occasion. The combination of crispy, flavorful chicken and tangy mustard sauce is sure to be a hit with everyone who tries it. Whether you're serving it for a weeknight dinner or a special occasion, this dish is sure to impress.