Pecan Crusted Chicken with Cranberry Mostarda

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crispy pecan crusted chicken served with cranberry mostarda & a simple arugula salad

serves: 4

  • Author: Kayla Howey



Cranberry Mostarda

  • 10 oz fresh cranberries
  • 4 oz brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tbsp water, plus more if needed
  • 1 tbsp Dijon mustard
  • 1 ½ tsp yellow mustard seeds
  • ½ tsp kosher salt

Pecan Crusted Chicken

  • 6 oz toasted pecans
  • 2 oz toasted almonds
  • 4 sage sprigs, leaves picked
  • 1 ½ cups flour
  • 4 eggs
  • 4 chicken breasts
  • kosher salt, as needed
  • safflower oil, as needed
  • flaky sea salt, to garnish

Simple Arugula Salad

  • 2 oz arugula leaves
  • 1 lemon, juiced
  • olive oil, as needed
  • block of parmesan cheese, shaved
  • Cranberry DRY Sparkling, for pairing


Cranberry Mostarda

Combine the cranberries, brown sugar, apple cider vinegar, water, Dijon mustard, yellow mustard seeds, and salt in a saucepan. Bring to a boil over medium heat, stirring often. Once the cranberries begin to burst, reduce the heat to low and simmer until the mostarda is thick and jam-like. Add more water along the way if needed to maintain a jam consistency.

Pecan Crusted Chicken

Combine the toasted pecans, toasted almonds, and sage leaves in a food processor. Process until fine crumbs. Pour the mixture into a large, shallow bowl. Pour the flour into a separate large, shallow bowl. Crack the eggs into another large, shallow bowl. Beat the eggs and season them with a pinch of salt.

Preheat the oven to 375°F. Place the chicken breasts between two pieces of plastic wrap. Use a meat tenderizer to pound the chicken breasts into ½” even pieces. Remove the plastic wrap and season the chicken with a pinch of salt. Dredge each chicken breast in the flour first, making sure to coat the entire piece of chicken with flour. Shake off any excess flour. Dredge the chicken through the eggs next, making sure to coat the entire piece of chicken with eggs. Drain the excess eggs and transfer the chicken to the nut mixture. Fully coat the chicken with the mixture, pressing firmly so that the nuts stick to the chicken.

Heat a large sauté pan over medium heat. Add enough safflower oil to coat the bottom of the pan. Once the oil is hot, carefully place each piece of chicken in the oil. Let the chicken sear on both sides until crisp and golden brown, about 3 minutes per side. Adjust the heat if the oil gets too hot. Transfer the chicken to a foil-lined baking sheet. Bake for about 5 more minutes, or until the chicken is cooked through. When the chicken comes out of the oven, sprinkle it with a pinch of flaky sea salt.

Serve the chicken with the cranberry mostarda on the side. Lastly, toss the arugula with a squeeze of lemon juice and a drizzle of olive oil (just enough to lightly coat the greens). Plate a mound of arugula next to the chicken and shave the parmesan cheese over top. Serve with Cranberry DRY Sparkling.