Pecan-crusted Chicken Breasts With Maple-dijon Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup olive oil, plus
• 3 tablespoons olive oil, divided
• 1/4 cup dijon mustard, plus
• 4 tablespoons dijon mustard (and more to taste)
• 1/4 cup dry wine or 1/4 cup dry vermouth
• 1 tablespoon minced garlic
• 2 teaspoons finely chopped fresh sage leaves
• 4 boneless skinless chicken breasts (without the tenderloin attached)
• 7 tablespoons pure maple syrup
• 1 1/2 cups finely chopped pecans
• 1 cup all-purpose flour
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper

Recipe

• 1 whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. pour into a heavy ziploc bag. add chicken, turning to coat all sides. refrigerate for at least 6 hours or overnight, turning once.
• 2 to make sauce: whisk maple syrup with 4 tablespoons dijon. taste and add 1 or 2 more teaspoons dijon to taste. (sauce may be refrigerated overnight. bring to room temperature before serving.) mix pecans, flour, salt and pepper on a plate. remove chicken from marinade. coat chicken on both sides with pecan mixture. if time permits, refrigerate at least 1 hour to help crumbs adhere.
• 3 in a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. add chicken. cook until golden, about 3 minutes per side. place on greased, rimmed baking sheet. (cooled breasts may be refrigerated covered for several hours.).
• 4 preheat oven to 425°. bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. transfer to plates, drizzle with maple-mustard sauce and pass the rest.