Lemon Mustard Chicken
Ingredients
4 large chicken breasts, boned
1 C. lemonade
3 Tbsp. whole grain mustard
1/4 C. fresh breadcrumbs
1/4 C. pecans or walnuts, chopped
1 egg, beaten
sunflower oil for frying
3 to 4 tsp. walnut oil
Sauce:
1-1/2 Tbsp. flour
1/2 C. chicken broth
1/4 C. heavy cream
2 tsp. whole grain mustard
salt and pepper
Cooking Instructions
Marinate breasts in lemonade for one hour. Drain and reserve lemonade for sauce. Pat breasts dry and coat with mustard. Combine bread crumbs and nuts. Dip chicken breasts into beaten egg and then into bread crumb- nut mixture. Chill for 2 to 3 hours. Heat 1/2- inch sunflower oil in frying pan; add walnut oil. Fry chicken 10 to 12 minutes, turning once. When cooked, put on serving platter; keep warm. Pour all but 1-1/2 Tbls. oil from pan. Stir in flour and cook for about 1 minute. Add reserved lemonade and broth. Cook down rapidly to about 3/4 C.. Add cream, stirring constantly, and strain into saucepan. Heat well and swirl in mustard. Season to taste. Pour over chicken and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)