Pecan-Crusted Chicken with Mustard Sauce
© William Meppem

Pecan-Crusted Chicken with Mustard Sauce

  • ACTIVE: 10 MIN

Nutty sautéed chicken dipped in a creamy mustard sauce delivers nicely varied textures and flavors. Using cornstarch rather than flour makes the crust especially crisp.

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  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.
Serve With
The crisp coating on the chicken invites a creamy potato gratin alongside. Green beans, perhaps sautéed in bacon fat, would taste great, too.

Suggested Pairing

The combination of the sweet pecans and the assertive mustard sauce lends itself to either a crisp sparkling wine or a stainless-steel-fermented Sauvignon Blanc from California.