Pecan-Crusted Chicken with Mustard Sauce

Name: Pecan-Crusted Chicken with Mustard Sauce
Total time: 20 min
Yield: 4
Ingredients: 1 cup pecans; 2 tablespoons cornstarch; 1 teaspoon dried thyme; 1 teaspoon paprika; 1 1/2 teaspoons salt; Cayenne; 1 egg; 2 tablespoons water; 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all); 3 tablespoons cooking oil; 1 cup mayonnaise; 2 tablespoons grainy or Dijon mustard; 1/2 teaspoon white-wine vinegar; 1/2 teaspoon sugar; 2 tablespoons chopped fresh parsley

3,789 Ratings
3 Reviews

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.Plus: More Chicken Recipes and Tips

By Food & Wine

June 2014

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Credit: © William Meppem

Recipe Summary test

active:

10 mins

total:

20 mins

Yield:

Directions

Step 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.

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Step 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.
Step 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.
Step 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.

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karenfar

10/12/2019

I made half this recipe for 2 of us with 1 chicken breast halved horizontally = perfect serving size. I cooked the chicken for less time than listed. The sauce is excellent and so easy!! All in all, a great recipe.

joannalynn60

04/19/2019

Unlike Kym's review, we LOVE this recipe. Its home is in our "company worthy" folder. I pound the chicken thin and follow the recipe. I have found that only 1/2 of the mayo mix is necessary. I also leave the pecan mixture the same for two servings and 1 1/2 times it for four.

Kym Houchin

12/17/2018

This recipe was a total fail. Burnt pecan crust on the outside and raw chicken in the middle. I even sliced my chicken in half lengthwise so that they were nice and thin "cutlet" size. Maybe pan-searing them for a few minutes on each side and then finishing them off in the oven would have been more successful.

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Pecan-Crusted Chicken with Mustard Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Serve With

Suggested Pairing

Reviews (3)

All Reviews for Pecan-Crusted Chicken with Mustard Sauce

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Pecan-Crusted Chicken with Mustard Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Serve With

Suggested Pairing

Reviews (3)

All Reviews for Pecan-Crusted Chicken with Mustard Sauce