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  • Chicken With White Wine, Mustard And Pecans

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    Chicken With White Wine, Mustard And Pecans
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x boneless skinless chicken breast halves, 3-4 ounce. each
    • 1/2 c. all-purpose flour
    • 1 tsp grnd New Mexico red chile pwdr
    • 3 Tbsp. extra virgin olive oil
    • 1 Tbsp. minced fresh parsley
    • 2 x garlic cloves, chopped
    • 1/2 c. dry white wine
    • 1 Tbsp. Dijon mustard
    • 1 Tbsp. crushed cascabel chile, Or possibly to taste
    • 1/2 c. minced pecans Juice of 1/2 lemon
    • 8 x lemon slices, seeded fresh parsley

    Directions

    1. Place the chicken breast halves between two pcs of waxed paper and lb. till their thickness is reduced by half.
    2. Mix the flour and red chile pwdr together and dredge the chicken breasts in the flour mix.
    3. Heat the oil in a heavy frying pan and stir in the parsley and pressed garlic. Saute/fry the chicken breasts at high heat for 7 to 10 min, turning often till they are done. Remove to a hot platter placed in a hot oven.
    4. Stir the white wine, mustard, chile, pecans, and lemon juice into the pan, deglaze, and heat till just warm, then pour sauce over the chicken.
    5. Garnish with the lemon slices and fresh parsley
    6. SERVING SUGGESTIONS: Serve with risotto and Sauteed Zucchini with Tomatoes and Anaheim Chile (see recipe).

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