Pecan-Crusted Chicken with Mustard Sauce

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Ingredients

1. 1 cup pecans
2. 2 tablespoons cornstarch
3. 1 teaspoon dried thyme
4. 1 teaspoon paprika
5. 1 1/2 teaspoons salt
6. Cayenne
7. 1 egg
8. 2 tablespoons water
9. 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
10. 3 tablespoons cooking oil
11. 1 cup mayonnaise
12. 2 tablespoons grainy or Dijon mustard
13. 1/2 teaspoon white-wine vinegar
14. 1/2 teaspoon sugar
15. 2 tablespoons chopped fresh parsley

1. In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 teaspoons of the salt, and 1/8 teaspoon cayenne until the nuts are chopped fine. Transfer the mixture to a medium bowl.
2. Whisk together the egg and the water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.
3. In a large nonstick frying pan, heat the oil over moderate heat. Add the chicken to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.
4. Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne, and the remaining 1/4 teaspoon salt. Serve the chicken with the mustard dipping sauce.