- 1½ cups unbleached all-purpose flour
- 1 cup chopped (medium fine) pecans
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- Salt, to taste
- 12 tablespoons (1½ sticks) unsalted butter
- 4 whole chicken breasts (8 halves), skinned, boned, and cut into 1-inch pieces
- Combine the flour, pecans, oregano, cumin, thyme, cayenne, and salt to taste in a shallow dish.
- Melt 6 tablespoons of the butter in a small saucepan. Dip each chicken piece first in the butter, then in the flour mixture to coat well.
- Melt 3 tablespoons of the remaining butter in a large skillet over medium heat. Add half the chicken pieces and sauté until browned on all sides and cooked through. Remove from the pan and keep warm. Repeat with the remaining 3 tablespoons butter and the chicken.
- Serve the chicken morsels with toothpicks and your favorite mustard for dipping.