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Add a photoServings: 4
Ingredients
- 4 lrg Chicken breasts, boned
- 1 c. Lemonade
- 3 Tbsp. Whole grain mustard
- 1/4 c. Fresh bread crumbs
- 1/4 c. Pecans or possibly walnuts, minced
- 1 x Egg, beaten Sunflower oil for frying
- 3 x To 4 - tsp walnut oil
- 1 1/2 Tbsp. Flour
- 1/2 c. Chicken broth
- 1/4 c. Heavy cream
- 2 tsp Whole grain mustard
Directions
- Salt and pepper
- Marinate breasts in lemonade for one hour. Drain and reserve lemonade for sauce. Pat breasts dry and coat with mustard. Combine bread crumbs and nuts. Dip chicken breasts into beaten egg and then into bread crumb- nut mix. Refrigeratefor 2 to 3 hrs.
- Heat 1/2" sunflower oil in frying pan; add in walnut oil. Fry chicken 10 to 12 min, turning once. When cooked, put on serving platter; keep hot.
- Pour all but 1 1/2 Tbsp oil from pan. Stir in flour and cook about 1 minute. Add in reserved lemonade and broth. Cook down rapidly to about 3/4 c.. Add in cream, stirring constantly, and strain into saucepan. Heat well and swirl in mustard. Season to taste. Pour over chicken and serve.
- Serves4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 379 | |
| Calories from Fat 181 | 48% |
| Total Fat 20.34g | 25% |
| Saturated Fat 6.13g | 25% |
| Trans Fat 0.17g | |
| Cholesterol 146mg | 49% |
| Sodium 361mg | 15% |
| Potassium 410mg | 12% |
| Total Carbs 15.17g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.78g | 1% |
| Protein 33.04g | 53% |
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