Southern Pecan Crusted Chicken With Mustard Sauce

• 3/4 cup pecans
• 2 tablespoons cornstarch
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dry mustard (keens)
• 2 tablespoons fresh parsley, chopped
• 1 egg
• 4 boneless skinless chicken breasts
• 2 tablespoons vegetable oil
• Sauce
• 1/2 cup light sour cream (I use no fat sour cream)
• 2 tablespoons Dijon mustard
• 1/2 teaspoon sugar
• 1 pinch salt

1. In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard.
2. Whirl in parsley.
3. Transfer to shallow bowl;set aside.
4. In separate shallow bowl, beat egg.
5. Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
6. (Make ahead: transfer to platter and cover loosley with plastic wrap; refrigerate for up to 2 hours.) In large nonstick frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
7. Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt.
8. Serve with chicken.

pecans, cornstarch, thyme, salt, cayenne pepper, fresh parsley, egg, chicken breasts, vegetable oil, sauce, light sour cream, mustard, sugar, salt

Taken from www.food.com/recipe/southern-pecan-crusted-chicken-with-mustard-sauce-45533 (may not work)