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.
2. Transfer the mixture to a medium bowl.
3. Whisk together the egg and the water in a small bowl.
4. Dip each chicken breast into the egg mixture and then into the nut mixture.
5. In a large nonstick frying pan, heat the oil over moderate heat.
6. Add the chicken to the pan and cook for 5 minutes.
7. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.
8. Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne, and the remaining 1/4 teaspoon salt.
9. Serve the chicken with the mustard dipping sauce.

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

Taken from www.foodandwine.com/recipes/pecan-crusted-chicken-mustard-sauce (may not work)