Pecan Chicken Breasts - cooking recipe

Ingredients

1 1/4 sticks butter
4 Tbsp. Dijon mustard
8 oz. pecans, finely ground
6 skinless, boneless chicken breast halves
1 Tbsp. vegetable oil
2/3 c. sour cream
1/2 tsp. salt (optional)
1/4 tsp. freshly ground pepper

Preparation

Pound chicken breast halves to 1/4-inch thickness.
In saucepan, melt 6 tablespoons butter.
Whisk in half of mustard until blended; put in shallow bowl.
Put pecans in another shallow bowl.
Dip chicken in butter mixture, then in pecans.
In a large frying pan, heat remaining butter in oil over medium heat.
Add chicken and cook 3 minutes on each side.
Put in a baking dish and keep warm in a 200\u00b0 oven until sauce is done.
Discard all but 2 tablespoons of fat from frying pan and then heat on low.
Add sour cream, remaining mustard, salt and pepper.
Blend.
Cook until heated through (do not boil).
Serve over chicken.
Also great over white rice!