Chicken Baton Rouge - cooking recipe

Ingredients

4 to 6 chicken filets, pounded very thin
bread crumbs
Creole mustard
2 to 3 Tbsp. brandy
1/2 c. heavy cream
chopped pecans
margarine

Preparation

Pound chicken until thin.
Coat with bread crumbs.
Saute in just enough margarine to cover bottom of pan (about 3 to 4 tablespoons) until brown.
Make sauce by adding brandy, heavy cream and mustard to pan after pouring off most of margarine. Cook slowly, stirring often.
Add chopped pecans and pour over chicken.
Serve immediately.