Pecan-Crusted Chicken With Mustard Sauce

• 1 cup pecans
• 2 tablespoons cornstarch
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 1/2 teaspoons salt
• Cayenne
• 1 egg
• 2 tablespoons water
• 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
• 3 tablespoons cooking oil
• 1 cup mayonnaise
• 2 tablespoons grainy or Dijon mustard
• 1/2 teaspoon white-wine vinegar
• 1/2 teaspoon sugar
• 2 tablespoons chopped fresh parsley

1. In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 teaspoons of the salt, and 1/8 teaspoon cayenne until the nuts are chopped fine. Transfer the mixture to a medium bowl.
2. Whisk together the egg and the water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.
3. In a large nonstick frying pan, heat the oil over moderate heat. Add the chicken to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.
4. Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne, and the remaining 1/4 teaspoon salt. Serve the chicken with the mustard dipping sauce.
5. Menu Suggestions: The crisp coating on the chicken invites a creamy potato gratin alongside. Green beans, perhaps sauteed in bacon fat, would taste great, too.
6. Wine Recommendation: The combination of the sweet pecans and the assertive mustard sauce lends itself to either a crisp sparkling wine or a stainless-steel-fermented sauvignon blanc from California.

pecans, cornstarch, thyme, paprika, salt, cayenne, egg, water, chicken breasts, cooking oil, mayonnaise, grainy, whitewine vinegar, sugar, parsley

Taken from www.myrecipes.com/recipe/pecan-crusted-chicken-with-mustard-sauce (may not work)