RECIPE OF THE DAY November 6th, 2009

Pecan Crusted Chicken with Mustard Sauce

Ingredients

1 cup(s) pecans

2 tablespoon(s) cornstarch

1 teaspoon(s) dried thyme

1 teaspoon(s) paprika

1 1/2 teaspoon(s) salt

Cayenne

1 egg

2 tablespoon(s) water

4 boneless, skinless chicken breasts

3 tablespoon(s) cooking oil

1 cup(s) mayonnaise

2 tablespoon(s) grainy or Dijon mustard

1/2 teaspoon(s) white-wine vinegar

1/2 teaspoon(s) sugar

2 tablespoon(s) chopped fresh parsley

Directions

In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 teaspoons of the salt and 1/8 teaspoon cayenne until the nuts are chopped fine. Transfer the mixture to a medium bowl.

Whisk together the egg and the water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.

In a large nonstick frying pan, heat the oil over moderate heat. 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 to 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 the chicken with the mustard dipping sauce.

Menu Suggestion: The crisp coating on the chicken invites a creamy potato gratin alongside. Green beans, perhaps sautéed in bacon fat, would taste great, too.

Wine Recommendation: The combination of the sweet pecans and the assertive mustard sauce lends itself to either a crisp sparkling wine or a stainless-steel-fermented sauvignon blanc from California.