Recipe courtesy of Foodandwine.com
- 1 cup pecans
- 2 tablespoons cornstarch
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1-1/2 teaspoons salt
- 1 egg
- 2 tablespoons water
- 4 boneless, skinless chicken breasts
- 3 tablespoons cooking oil
- 1 cup mayonnaise
- 2 tablespoons grainy or Dijon mustard
- 1/2 teaspoon white wine vinegar
- 1/2 teaspoon sugar
- 2 tablespoons chopped fresh parsley
In a food processor, pulse the pecans with cornstarch, thyme, paprika, 1 and 1/4 teaspoon salt and 1/8 teaspoon cayenne until the nuts are chopped. Transfer the mixture to a medium bowl.
Whisk together egg and water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.
Heat the oil over moderate heat in a large nonstick frying pan. Add the chicken to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5-6 minutes longer.
Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne and the remaining 1/4 teaspoon salt.
Serve with mustard dipping sauce. (Also pairs well with a creamy potato gratin or green beans.) The combination of the sweet pecans and the assertive mustard sauce lends itself to either a crisp sparkling wine or a Sauvignon Blanc.