Lemony Mustard Chicken

• 4 large boneless skinless chicken breast halves
• 1 cup lemonade
• 14 cup fresh breadcrumb
• 14 cup finely chopped pecans or 14 cup walnuts
• 1 egg
• 5 tablespoons whole grain mustard
• vegetable oil (for frying)
• 3 -4 teaspoons walnut oil (or dark seesame)
• 12 cup chicken broth
• 14 cup heavy cream
• salt and pepper

1. Marinate chicken in lemonade for 1 hour.
2. Drain, reserving the lemonade and pat dry with paper towels.
3. Stir together bread crumbs and nuts on a plate.
4. Put the egg in a shallow bowl and beat lightly.
5. Place 3 tbls.
6. of mustard in another bowl.
7. Brush the chicken with mustard, dip into the beaten egg, then dredge in crumbs/nuts.
8. Chill, loosely covered, for 2 to 3 hours.
9. Heat 1/2 inch of veg.
10. oil with the walnut oil in a large skillet until hot.
11. Add the breaded chicken and fry, turning once, for 10 to 12 minutes.
12. Remove to a plate and keep warm.
13. While chicken is cooking, combine reserved lemonade, broth, and remaining 2 tbls.
14. of mustard in a small saucepan.
15. Bring to a boil and reduce over high heat to 1/2 cup.
16. Add the cream and cook about 1 1/2 minutes to heat through and thicken slightly.
17. Season with salt and pepper; and pour over the chicken.
18. Serve hot.
19. Enjoy!

chicken, lemonade, fresh breadcrumb, pecans, egg, whole grain mustard, vegetable oil, chicken broth, heavy cream, salt

Taken from www.food.com/recipe/lemony-mustard-chicken-55708 (may not work)