Pecan-Crusted Chicken with Mustard Sauce Recipe

In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1¼ teaspoons of the salt, and ⅛ teaspoon cayenne until the nuts are chopped fine.

Transfer the mixture to a medium bowl.

Whisk together the egg and the water in a small bowl.

Dip each chicken breast into the egg mixture and then into the nut mixture.

In a large nonstick frying pan, heat the oil over moderate heat. Add the chicken to the pan and cook for 5 minutes.

Turn and continue cooking for 5 to 6 minutes longer until the chicken is golden brown and cooked through.

Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne, and the remaining ¼ teaspoon of salt.

Serve the chicken with mustard dipping sauce.