- 4 boneless, skinless chicken breasts
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 egg whites, beaten until frothy
- 6 tablespoons creole mustard, divided
- 1 cup finely ground pecans
- 1 cup fresh bread crumbs
- 1/4 vegetable oil
- 1/2 skimmed evaporated milk
- toasted pecan halves
Combine flour, salt and pepper in shallow bowl. Blend egg whites and 4 tablespoons mustard in second bowl. Combine pecans and bread crumbs in third bowl.
Dredge each chicken breast in flour, shaking off excess, then in egg white mixture, then in pecan mixture. Press so that coating adheres to both sides. Heat oil in large skillet over medium high heat. Cook chicken breasts about 3 minutes or until crisp and brown. Turn, reduce heat to medium and cook about 5 minutes or until chicken has lost its pinkness.
Meanwhile, in 1 quart saucepan, warm evaporated milk over medium heat. Stir in remaining mustard. Cook about 5 minutes or until heated. To serve, slice chicken breasts diagonally and top with sauce. Sprinkle with toasted pecan halves. Makes 4 servings.