2 whole, large, skinless, boneless chicken breasts, halved
1 cup Newman's Own® Lite Honey Mustard Salad Dressing
¼ cup fresh bread crumbs
¼ cup finely chopped pecans or walnuts
5 Tbsp whole-grain mustard
vegetable oil for frying
3 to 4 tsp walnut oil
½ cup chicken broth
¼ cup heavy cream
salt and freshly ground black pepper to taste
Marinate the chicken in salad dressing for one hour. Drain, reserving the salad dressing, pat chicken dry with paper towels.
Stir together the bread crumbs and nuts on a plate. Put the egg in a shallow bowl and beat lightly. Place 3 tablespoons of the mustard in another bowl. Brush the chicken with the mustard, dip into the beaten egg, then dredge in the crumbs and nuts. Chill, loosely covered, for one hour.
Heat ½ inch of vegetable oil with walnut oil in a large skillet until hot. Add the breaded chicken and fry, turning once, for 10 to 12 minutes. Remove to a plate and keep warm.
While the chicken is cooking, combine the reserved salad dressing, broth, and the remaining mustard in a small saucepan. Bring to a boil and reduce over high heat to ½ cup. Add the cream and cook about 1 ½ minutes to heat through and thicken slightly. Season with salt and pepper, and pour over the chicken. Serve hot.
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