Pecan Crusted Chicken Breasts With Honey-Dijon Sauce

• 1/2 cup butter
• 3 tablespoons Dijon mustard
• 1 tablespoon honey
• 6 ounces pecans, finely ground (about 1.5 cups)
• 8 boneless chicken breast halves, pounded to 1/4-inch thick
• 1 tablespoon vegetable oil
• 2/3 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In saucepan, melt 6T butter.
2. Whisk in 2T mustard and 1T honey until blended.
3. Scrape into a shallow dish.
4. Place ground pecans in a separate shallow dish.
5. Dip chicken into mustard mixture 1st then dredge with pecans.
6. In a large frying pan, heat the remaining 2T butter & oil over medium heat
7. Add chicken and cook approximately 3 minutes per side, until lightly browned and tender.
8. Place on serving dish and cover with foil to keep warm.
9. Discard all but 2T of fat from pan and reduce heat to low.
10. Add sour cream; whisk in remaining 1T mustard, salt, & pepper. Blend well.
11. Cook just until heated through, do NOT boil.
12. Serve over chicken.
13. I like to serve with spinach salad with hot bacon dressing and steamed asparagus.

butter, mustard, honey, pecans, chicken breast halves, vegetable oil, sour cream, salt, pepper

Taken from www.food.com/recipe/pecan-crusted-chicken-breasts-with-honey-dijon-sauce-286328 (may not work)