Pecan-Crusted Chicken With a Mustard Cream Sauce

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Pecan crusted chicken with a mustard cream sauce uses five boneless, skinless chicken thighs. Make pecan crusted chicken with a mustard cream sauce with help from an experienced culinary professional in this free video clip.

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My name's Chef Egg, with Cooking with Egg TV, and we're here at the Fretz Showroom in Philadelphia. Today, I'm going to teach you at home how to make pecan-crusted chicken with a mustard cream sauce. For this recipe, we're going to use five boneless, skinless chicken thighs, season them with a little bit of salt and pepper. Then, we're going to dredge them in a cup of flour, three eggs, and one cup of finely ground pecans. We're going to sauté that in a pan with several tablespoons of butter then deglaze the pan with a quarter cup of white wine, a quarter cup of chicken stock, a tablespoon of whole-grain mustard and a quarter cup of heavy cream. Now, the first step we have to do is season our chicken thighs with kosher salt and fresh cracked pepper. You're going to lay your chicken thighs out, sprinkle a little salt on both sides. Now, I like to use this kosher salt because it gives you great flavor and it's also really inexpensive. Now, the next step, I'm going to take these gloves off, and do a little cracked pepper. Now, I just put on a new set of gloves and I really like to use these gloves especially when I'm working with chicken so I don't cross-contaminate my kitchen. So, we've got our seasoned chicken over here and, when we're breading the chicken, it's very important that you use a three-step breading process. So, first step is flour, the flour helps the egg to stick and the egg is going to help the pecan stick. We want to press those pecans in there really hard to give us beautiful crust and that looks great. If you just try to put pecans on chicken, the breading will fall off as you try to cook it. We've got this last piece crusted and the best thing for you to do right now is to throw this in the freezer for about ten minutes so that the crust can solidify. Now, we've just taken the chicken out of the fridge and the crust has solidified so now it's time to sauté. It's a large sauté pan and, first and foremost, I'm going to throw a little bit of olive oil in there and that olive oil starts to smoke. And then, I'm going to throw a couple of tablespoons of butter. Now, it's important to throw olive oil and butter in the pan because the butter's going to give us a good flavor but the olive oil is going to make it so the butter doesn't burn. Then, we're going to take our chicken and throw it right in our pan and that looks awesome. Now, it's really important at this step that you give the food enough room to breath. If you overcrowd the pan, the water can't evaporate. If the water doesn't evaporate, it stays in the pan; if the water stays in the pan, you don't get a beautiful, golden brown color. So, give the food a little bit of room and, also, don't touch it. Now, once you get the chicken in the pan, it's very important that you get all of your chicken-related materials, wash them and then wash your cooking area down so that you don't cross-contaminate. So, it's been about five minutes, the whole kitchen smells like toasted pecans and you can actually see the chicken starting to cook up the sides, that's how you know you're ready to flip. So, let's give this a turn; you can see it's nice and golden brown. That looks awesome. So, we'll cook for another five minutes until the chicken is cooked through. So, the chicken is browned and cooked through, artfully arrange it on your platter. I like to overlap it a little bit, give yourself a nice presentation. And, now, it's time to create our pan sauce. So, we're going to create our pan sauce in the same pan that we made our chicken. So, what we have over here is our pan on medium heat. I'm going to deglaze the pan with a little chicken stock and carefully add white wine. Next, we're going to add our whole-grain mustard. We're going to simmer this down till it's reduced by half. Once our wine mixture has reduced by half, we're going to stir in our cream and reduce it by half again. So, our sauce is reduced, it's nice and thick, now it's time to season it with a little salt, a little pepper. And that's always really important when you're dealing with a cream sauce because the cream is so bland. So, we're going to stir this in. I love using that whole-grain mustard because you get those whole grains in your sauce; it looks really, really nice. Let's taste. Oh, that's good. Get a nice scoop of that sauce and pour it right over the top and that looks beautiful. Look at that. Finish this off with some fresh green herbs, you can use parsley, tarragon, whatever you like, and that's our dish. My name's Chef Egg, with Cooking with Egg TV, and that's how you make pecan-crusted chicken with a mustard cream sauce.

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