• 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 ts Crumbled dried tarragon
• 3 tb Dijon mustard
• 1/2 c Finely chopped pecans
• 2 tb Unsalted butter
• 1 ts 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 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.

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