Southern Pecan Crusted Chicken With Mustard Sauce - cooking recipe

Ingredients

3/4 cup pecans
2 tablespoons cornstarch
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard (keens)
2 tablespoons fresh parsley, chopped
1 egg
4 boneless skinless chicken breasts
2 tablespoons vegetable oil
Sauce
1/2 cup light sour cream (I use no fat sour cream)
2 tablespoons Dijon mustard
1/2 teaspoon sugar
1 pinch salt

Preparation

In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard.
Whirl in parsley.
Transfer to shallow bowl;set aside.
In separate shallow bowl, beat egg.
Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
(Make ahead: transfer to platter and cover loosley with plastic wrap; refrigerate for up to 2 hours.) In large nonstick frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt.
Serve with chicken.