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Tuesday, January 3, 2012

Pecan Chicken With Creamy Dijon Sauce

My sister and I have talked about my blog for a day or two and she reminded me of the wonderful meals that were always associated with church.  I immediately thought of the number of cookbooks that I have that were put together by ladies of the church.  The first cookbook that I pulled out and looked at is from Westside Baptist Church of Jasper, AL.  My bestest friend, George Ann, grew up in this church as well as her sisters, Judy and Sandy.  As I was reading recipes, I recognized names of people that I have met or heard about from George Ann and her sisters.  I met some of the ladies when I attended the Christmas luncheons with all of the beautifully decorated tables several years ago.  George Ann told me that the recipe for Pecan Chicken With Creamy Dijon Sauce came from a retired Home Economics teacher.  She said that Mrs. JoAnn is a wonderful cook.

                                                 Pecan Chicken With Creamy Dijon Sauce

2 uncooked chicken breasts, boneless and skinless
3 Tbsp. melted butter
4 Tbsp. Dijon style mustard, divided
3/4 cup chopped pecans
2 Tbsp. vegetable oil
2/3 cup sour cream
1 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees.  Mix melted butter with a Tbsp. of the mustard.  Coat the chicken breasts with the mustard butter sauce, then roll in the chopped pecans.  Place on baking dish.  Bake the chicken breasts for approx. 45 min. or until cooked through.  Combine the vegetable
oil, remaining mustard, sour cream, salt, and pepper.  Heat over very low heat until sauce is hot.  Ladle the sauce onto a warm serving plate.  Place the chicken breasts on top of the sauce and serve immediately.  

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