Pecan Breaded Chicken Breast With Dijon Mustard Sauce Recipe

• 8 tbsp. butter
• 3 tbsp. dijon mustard
• 6 ounce. pecans, finely grnd (about 1 1/2 c.)
• 8 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
• 1 tbsp. vegetable oil
• 2/3 c. lowfat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon grnd pepper

1. In a small sauce pan, heat 6 Tbsp.
2. butter.
3. Whisk in 2 Tbsp.
4. mustard till blended.
5. Scrape into a shallow dish.
6. Dip chicken first in butter mix, then dredge in pecans to coat.
7. In a large frying pan, heat remaining 2 Tbsp.
8. of butter in oil over medium heat.
9. Add in chicken and cook 3 min on each side till lightly browned and tender.
10. Remove to a serving platter and cover with foil to keep hot.
11. Throw away all but 2 Tbsp.
12. of fat from pan and reduce to low heat.
13. Add in lowfat sour cream; blend remaining 1 Tbsp.
14. mustard, salt and pepper.
15. Blend well.
16. Cook just till heated through.
17. Don't boil.
18. Serve over chicken.

butter, dijon mustard, pecans, skinless, vegetable oil, sour cream, salt, grnd pepper

Taken from cookeatshare.com/recipes/pecan-breaded-chicken-breast-with-dijon-mustard-sauce-41255 (may not work)