8 tb Butter
3 tb Dijon mustard
6 oz Pecans, finely ground
8 Chicken breast halves,
-skinless/boneless; pounded
-to 1/4″ thickness
1 ts Oil
2/3 c Sour cream
1/2 ts Salt
1/4 ts Pepper
Prep: 15 minutes Cook: 10 minutes
In a small saucepan, melt six tablespoons of the butter. Whisk in two
tablespoons of the mustard until blended; scrape into a shallow dish.
Place the pecans in another shallow dish.
Dip the chicken into the butter mixture, then dredge in the pecans to
coat.
In a large frying pan, heat the remaining two tablespoons of butter
in oil over medium heat. Add the chicken and cook three minutes a
side, until they are lightly browned & tender. Remove to a serving
platter and cover with foil to keep warm.
Discard all but two tablespoons of fat from pan & reduce heat to low.
Add the sour cream; whisk in the remaining tablespoon of mustard,
salt & pepper. Blend well. Cook just until heated through; do not
boil. Serve over chicken.
per Liz Nordsworthy
Fidonet COOKING echo
Yields
4 Servings