Pecan Breaded Chicken Breasts

• 8 Tbsp. (1 stick) butter
• 3 Tbsp. Dijon mustard, divided
• 1 1/2 c. pecans, finely chopped
• 8 skinless, boned chicken breast halves
• 1 Tbsp. cooking oil
• 2/3 c. sour cream
• 1/2 tsp. salt
• 1/4 tsp. pepper

1. In a small saucepan, melt 6 tablespoons butter.
2. Whisk in 2 tablespoons mustard until blended.tut butter/mustard mixture in a shallow dish.
3. Place chopped pecans in another shallow dish.
4. Dip chicken pieces in butter mixture and then in pecans.
5. Heat remaining 2 tablespoons butter and the tablespoon of cooking oil in a large skillet over medium heat.
6. Add chicken and cook 4 to 6 minutes per side or until browned and tender.
7. (You can pound thick breasts before breading if desired.)
8. Remove chicken to serving platter.
9. Cover with foil to keep warm.
10. Add sour cream to pan turning heat to low.
11. Whisk in 1 tablespoon mustard, salt and pepper.
12. Blend well, heating mixture.
13. Do not boil.
14. Pour over chicken breasts and serve.

butter, dijon mustard, pecans, cooking oil, sour cream, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144445 (may not work)