Peanut Chicken And Mustard Sauce



  • 6 chicken breast halves, skinned and boned
  • 1/2 butter or margarine, divided
  • 1/4 plus 1 tablespoon Dijon mustard, divided
  • 1 1/2 s roasted peanuts, finely chopped
  • 3 tablespoons peanut oil
  • 1 (8 oz.) carton commercial sour cream
  • 1/4 fresh parsley, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • fresh parsley sprigs, optional


Place each piece of chicken between 2 sheets wax paper; flatten to 1/4-inch thickness using meat mallet or rolling pin.
Melt 1/4 cup plus 2 tablespoons butter in saucepan over medium heat. Add 3 tablespoons mustard; stir using wire whisk until smooth. Spread mustard mixture on both sides of chicken; coat completely with peanuts.
Melt remaining 2 tablespoons butter in large skillet over medium heat. Stir in oil. saute chicken breasts 3 to 4 minutes on each side or until golden brown. Remove chicken; drain on paper towels. Arrange chicken on serving platter; keep warm.
Combine sour cream, remaining 2 tablespoons mustard, chopped parsley, salt and pepper in small saucepan over medium heat. Cook, stirring constantly until smooth and thoroughly heated. Spoon sauce over chicken; garnish with parsley sprigs, if desired.


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