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
1/4 teaspoon crumbled dried tarragon (for dredging)
3 tablespoon Dijon mustard
1/2 cup finely chopped pecans
2 tablespoon unsalted butter
1 teaspoon vegetable oil
Instructions: Lightly dredge 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 sauté
them over medium-high heat until the pecans are lightly browned, about 3
minutes. Turn and cook the second side for an additional 2 minutes. Remove at
once