Pecan chicken with dijon mustard
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Recipe by: seijuro
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Main Ingredients:
Chicken cutlets
Dijon mustard
Pecans crushed
Bread crumbs
Butter
Light cream
2 chicken bouillon cubes
Cooking Preparation of the Recipe:
Whip butter and Dijon mustard (3 to 1 Dijon to butter). Combine pecans and
bread crumbs (50-50). Dip chicken in Dijon and butter mixture. Then coat
with pecan/crumb mixture (pat down well). Bake at 325 degrees for 30
minutes in buttered dish. --CREAM SAUCE:--
1/8 c. flour
2 tbsp. butter
1 c. light cream
2 bouillon cubes
1 tsp. Dijon mustard
Melt butter. Add flour, then cream. Stir constantly over medium heat until
sauce thickens. Add bouillon cubes. Stir until melted. Add 1 teaspoon Dijon
mustard. (If sauce should get too thick, add more cream and Dijon to taste.)
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