Pecan-Crusted Chicken Cutlets

Makes: 4 servings at $1.27 each. Prep Time: 20 minutes. Refrigerate: 15 minutes. Cook: 12 minutes.

Pecan-Crusted Chicken Cutlets
Servings: 4 Prep 20 mins Chill 15 mins Cook 12 mins


  • 4 tablespoons Dijon mustard
  • 1 tablespoon butter or margarine, melted
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 boneless, skinless chicken breast halves (1 pound total)
  • 2/3 cup pecans, finely ground
  • 2 tablespoons oil
  • 1 cup reduced-fat sour cream

Make It

1. Mix together 2 tablespoons mustard, the melted butter, 1/2 teaspoon salt and 1/8 teaspoon pepper. Brush mixture all over chicken; coat with ground pecans. Place on waxed-paper-lined baking sheet and refrigerate for 15 minutes.

2. Heat oil in large nonstick skillet over medium-high heat. Working in batches if necessary to avoid crowding, add chicken to skillet; saute until browned, about 6 minutes per side (170 degrees F). Remove skillet from heat; reduce heat to low. Remove chicken to platter and keep warm. Wipe out skillet with clean paper toweling.

3. Add sour cream and remaining mustard, salt and pepper to skillet, stirring until well blended. Gently heat through; do not let boil. Pour over chicken and serve immediately.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 445, Fat, total (g): 34, chol. (mg): 101, sat. fat (g): 9, carb. (g): 9, fiber (g): 2, pro. (g): 28, sodium (mg): 907, Percent Daily Values are based on a 2,000 calorie diet.