1/4-cup all-purpose flour 1/2-tsp salt 1/2-tsp pepper 1-egg 1/4-cup milk 1 1/4-cups finely chopped pecans 4-small boneless skinless chicken breasts (about 4oz each) 2-tbsp vegetable oil 1 1/4-cups sodium reduced chicken stock 2-tbsp Dijon mustard 2-tsp chopped fresh parsley 2-tsp butter 2-tsp liquid honey

In shallow bowl, whisk together flour and 1/4-tsp salt and 1/4-tsp pepper
In a separate bowl, whisk egg with milk
Pour pecans into 3rd bowl
Slice chicken in half horizontally to make 8 cutlets
Sprinkle with 1/4-tsp salt and 1/4-tsp pepper
Dip cut side of cutlet into flour mixture, then the egg mixture and finally the pecans; set aside
In large skillet, heat 1-tbsp of the oil over medium-low heat
Fry the pecan-covered side down until pecans begin to darken and crisp, about 2 minutes
Turn and fry until chicken is no longer pink inside, about 4 minutes
Transfer to platter; cover and keep warm
Repeat with remaining oil and chicken
Drain any fat from the skillet
Add chicken stock and bring to a boil, scraping any brown bits from the bottom of pan
Boil until reduced to about 1/2-cup, about 5 minutes
Whisk in mustard, parsley, butter and honey
Serve with chicken

Makes 4 servings 

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