Recipe - Mustard Pecan Chicken

2 Whole chicken breasts, split
=OR=
4 Half chicken breasts, split
(skinless and boneless)
slightly flattened
and patted dry
Flour; seasoned with
Salt
Pepper; and
One fourth teaspoon Crumbled dried tarragon
(for dredging)
3 tablespoon Dijon mustard
One half cup Finely chopped pecans
2 tablespoon Unsalted butter
1 teaspoon Vegetable oil

LIGHTLY DREDGE THE CHICKEN in the seasoned flour, patting to remove any
excess. Brush 1 side of each breast generously with mustard. Pat the pecans
into the mustard. Turn and repeat on the other side. Place the chicken in a
flat dish, cover, and refrigerate for 20 minutes. In a large heavy skillet,
heat the butter and oil just until the butter foams. Add the chicken
breasts and saute them over mediumhigh heat until the pecans are lightly
browned, about 3 minutes. Turn and cook the second side for an additional 2
minutes. Remove at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini