Oh my lands! I got this recipe from our ward cooking group - it is a recipe by Treesha Rawcliffe who was a pastry chef at Magleby's restraunt. Usually I don't like what I cook the night I cook it because I saw what went in it, however I gobbled this up. Not as healthy as I'd like but very tasty.
1 c. finely chopped pecans
1 c. bread crumbs
1/4 c. butter, melted
6-8 boneless skinless chicken breasts
1/2 c. dijon mustard
1/2 c. brown sugar
6 tbls chicken stock
4 tbls soy sauce (I use sodium reduced one)
2 tbls worcestershire sauce
3/4 c. cold butter cut into cubes
1/2 c. sliced green onions
Stir together the pecans, bread crumbs, and 2 tbls of the melted butter. Spread the mixture on a large plate. Press the chicken into mixture to coat on both sides. Heat remaining butter in a large skillet over medium hea. Place chicken in pan and heat on both sides until browned and meat cooked all the way through - about 10 minutes per side.
In a small saucepan, wisk together dijon mustard, brown sugar, chicken stock, soy sauce, and worcestershire sauce until smooth. Bring to a simmer over medium low heat ten remove from burner and wisk in the butter one piece at a time. Do not return to heat.
Arrange chicken on plate, pour sauce over, and garnish with green onions.
The sauce is amazing - probably because of how much butter there is - I only put in half of what was called for (which is the amount I put above).
Coconut Red Lentil Soup
13 hours ago