Pecan Crusted Chicken Breasts with Dijon Cream Sauce

I love chicken, and pecans, and almost any sort of cream sauce. This one was a no brainer for me. Saw it, and had to try it. Even my kids gobbled it up, and yes, the pickiest of picky eaters actually ate several bites. . .with NO bribery!

Pecan Crusted Chicken Breasts with Dijon Cream Sauce

CHICKEN:
6 split chicken breasts
1/2 cup flour
2 eggs
3/4 cup ground pecans
3/4 cup bread crumbs
1 tsp salt
1 tsp pepper

1. Set up a dredging station by putting the flour in a shallow dish.

2. Next crack the eggs into a second shallow dish. Whisk until frothy.

3. In a third and final shallow dish, mix together the pecans, bread crumbs, salt, and pepper.

4. Now you're ready to dredge the chicken. First coat each chicken breast with flour.

5. Next dip the floured breasts into the egg.

6. Finally, coat each breast with the breadcrumb and pecan mixture.

7. Put all the breasts on a baking sheet, and drizzle with melted butter.

8. Bake at 350 for about 3o minutes or until chicken juices run clear.

9. Serve with Dijon Cream Sauce.

DIJON CREAM SAUCE:
1 cup heavy cream
2 Tbsp dijon mustard
salt
pepper

1. Mix all ingredients together in a saucepan over medium heat.

2. Stir over medium heat until slightly thickened.

3. Cool slightly and ladle over chicken breasts.