Chef Yates' Pecan Crusted Dijon Chicken


"My chef friend finally shared this recipe with me, it is one of my favorite dishes he makes at his restaurant."
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30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Heat olive oil in pan over medium high heat. While olive oil is heating, pound chicken breasts to 1/4" thick. Smear 1 tablespoon Dijon mustard evenly on one side of chicken breasts. Press crushed pecans into the mustard. Place chicken breast pecan side down in hot oil, searing for one minute. Be careful, pecans will burn quickly and you are just wanting to sear them. Turn chicken breasts over and sear other side. Turn heat down to medium, add white wine, remaining mustard, peach Schnapps and cream. Cook at medium heat, reducing sauce by half or until chicken is done.


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