Try this Pecan Chicken Breast with Mustard Sauce recipe, or contribute your own.
Suggest a better descriptionDip chicken breasts in 4 tablespoons butter mixed with mustard. Press pecans into the breasts and saute in a mixture of 2 tablespoons butter and peanut oil. When browned and firm, remove to a warm platter. Deglaze pan with sour cream and mustard, season with salt and pepper and pour over chicken. NOTE: To deglaze, pour the liquid into the hot pan and stir briskly until any browned bits clinging to the bottom and sides of the pan have been incorporated into the liquid. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 346 | ||
Calories from Fat: 338 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.5g | 50 % | |
Saturated Fat 16.1g | 80 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 60.8mg | 19 % | |
Sodium 273.4mg | 9 % | |
Potassium 104.8mg | 3 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 1.6g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 346
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