Description:
Recipe By: Kernal’s Peanuts
Ingredients:
8 tablespoons butter
5 tablespoons Dijon mustard
6 chicken breast halves, boned, skinned and pounded thin
1 ½ cups finely chopped Kernal’s salted redskin peanuts
3 tablespoons peanut oil
1 cup sour cream
¼ cup chopped Ontario grown parsley
¼ teaspoon salt
¼ teaspoon pepper
Method:
In a saucepan over medium heat, melt 6 tablespoons butter. Whisk in 3 tablespoons mustard until smooth. Dip chicken breasts into mustard mixture, then coat completely with chopped peanuts. In a large skillet, over medium heat, melt remaining butter. Stir in oil. Add chicken breasts, three at a time, and sauté 3 minutes on each side or until done. Remove and keep warm. Repeat with remaining chicken breasts. Discard butter and oil and any dark brown peanuts that remain. Add sour cream and remaining mustard to skillet. Stir until smooth and sauce is heated through. Spoon a portion of sauce over each chicken breast.
