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Pecan chicken with Dijon mustard
Nb persons: 0
| Chicken cutlets | |
| Dijon mustard | |
| Pecans crushed | |
| Bread crumbs | |
| Butter | |
| Light cream | |
| 2 | chicken bouillon cubes |
| Cream sauce: | |
| 1/8 c. | flour |
| 2 tbsp. | butter |
| 1 c. | light cream |
| 2 | bouillon cubes |
| 1 tsp. | Dijon mustard |
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:
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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