1. In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard. 2. Whirl in parsley. 3. Transfer to shallow bowl;set aside. 4. In separate shallow bowl, beat egg. 5. Dip each chicken breast into egg, then into pecan mixture, coating both sides well. 6. (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. 7. Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt. 8. Serve with chicken. ---------------------------------------------------------------------------
Nutrition
Ingredients
