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

In a small sauce pan, melt 6 tablespoons butter. Whisk in 2 tablespoons mustard until blended. Scrape into a shallow dish. Dip chicken first in butter mixture, then dredge in pecans to coat. In a large frying pan, heat remaining 2 tablespoons of butter in oil over medium heat. Add chicken and cook 3 minutes on each side until lightly browned and tender. Remove to a serving platter and cover with foil to keep warm. Discard all but 2 tablespoons of fat from pan and reduce to low heat. Add sour cream; blend remaining 1 tablespoon mustard, salt and pepper. Blend well. Cook just until heated through. Do not boil. Serve over chicken.