chicken breast with sweet/mustardy sauce. From the Charlotte Observer on 1/12/2011
Heat the oven to 425 degrees.
In a food processor, combine the pecans, 1/2 cup of the flour, salt, and pepper. Then pulse until the mixture becomes a coarse meal.
Coat the chicken by first dredging in 1/2 cup of the flour; then dipping in beaten eggs (add a small amount of cream if desired). Then dip in pecan mixture. Transfer to plate.
In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil. Add 3 chicken breasts and cook until well-bowned on both sides (3 to 4 minutes per side). Transfer the chicken breasts to baking pan. Repeat with the remaining oil and chicken breasts.
Place the baking pan in the oven and cook the chicken for 12 to 15 minutes.
While the chicken bakes, make the sauce. With the skillet over medium-high heat, add the bourbon and deglaze, scraping the browned bits from the bottom of the pan.
Add the broth, honey, and mustard, and bring to a simmer.
In a small bowl, stir together the cornstarch and water. Whisk the cornstarch into the skillet sauce and stir until thickened.
Stir in the chives and soy sauce. Pour the sauce over the chicken breasts and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1139g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1473 | ||
Calories from Fat: 382 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.5g | 57 % | |
Saturated Fat 8.1g | 41 % | |
Monounsaturated Fat 20.1g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 900mg | 277 % | |
Sodium 1607.5mg | 55 % | |
Potassium 2659.1mg | 70 % | |
Total Carbohydrate 21.4g | 6 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 18.9g | ||
Protein 233g | 333 % | |
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: 1473
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