It's been a while. This is a delicious, fast and easy chicken recipe from a recent issue of Cook's Country Magazine. It can be cut in half for two people.
Pecan-Crusted Chicken
- 2 large eggs.
- 4 tsp. Dijon mustard
- 3 garlic cloves, minced
- 2 tsp. dried tarragon
- Salt and pepper
- 4 boneless, skinless chicken breasts
- 2 c. pecans
- 2 slices sandwich bread, torn in half
- 4 tsp. cornstarch
- 1 T. dark brown sugar
- 1/8 tsp. cinnamon
- 1 c. vegetable oil
- Serves 4
- Pulse pecans in food processor until finely chopped. Transfer to a pie plate. Pulse bread until finely ground. Add to nuts and stir in cornstarch, brown sugar, 1/2 tsp. pepper, 1/4 tsp. salt, and cinnamon.
- Whisk eggs, mustard, garlic, tarragon, 1/2 tsp. salt, and 1/2 tsp. pepper in large bowl. Halve breasts horizontally. Add chicken; coat well.
- Remove cutlets, one at a time, and thoroughly coat with nut mixture.
- Heat 1/2 c. oil and brown cutlets 3 to 4 minutes per side until golden brown. Keep warm and repeat with remaining cutlets adding more oil if necessary.