Ingredients for Pecan Crusted Chicken Breasts With Honey Dijon Sauce
- 8 tablespoons (1 stick) butter
- Dijon Mustard
- 2 teaspoons honey
- Pecans
- Boneless Chicken Breast Halves
- Vegetable Oil
- 1/2 cup sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Pecan Crusted Chicken Breasts With Honey Dijon Sauce
- Melt 6 tablespoons of butter in a saucepan over medium heat.
- Whisk in 2 teaspoons Dijon mustard and 1 teaspoon honey until well blended.
- Pour the honey Dijon mixture into a shallow dish.
- Place 1 cup of ground pecans in a separate shallow dish.
- Dip each chicken breast into the honey Dijon mixture, ensuring it's fully coated.
- Dredge the chicken breasts in the ground pecans, pressing gently to adhere.
- In a large skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat.
- Add the pecan-crusted chicken breasts to the skillet and cook for approximately 3 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and place on a serving dish. Cover with foil to keep warm.
- Discard all but 2 tablespoons of fat from the skillet. Reduce heat to low.
- Add 1/2 cup sour cream to the skillet.
- Whisk in the remaining 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir until the sauce is smooth and heated through. Do not boil.
- Pour the honey Dijon sauce over the chicken breasts.
- Serve immediately with your favorite sides, such as a spinach salad with hot bacon dressing and steamed asparagus.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
25g
Fat
134g
Carbs
4g
