Per chicken breast filet, skinless: 10 pecan halves, chopped very fine Dijon mustard (I use Grey Poupon) Pepper

SAUCE:

1 tbsp. butter
1 tbsp. flour
1/3 c. milk
1 tbsp. Dijon mustard

On a plate, combine flour and pecans. Sprinkle with pepper. Mix well so pecans are spread evenly. Make sure mixture is spread out on plate so it's large enough to coat chicken breasts. Generously spread Dijon mustard onto one side of chicken breast. Place/press that side down into the flour mixture. Repeat for the other side.

Melt enough butter in frying pan (medium low heat) to form a thick film covering entire surface, cook chicken 2 to 3 minutes on each side, reducing heat if it browns too quickly.

While the chicken is cooking, in small saucepan, melt butter (medium heat), add flour and blend. Add milk, stir constantly until sauce thickens. Add mustard and sprinkle with pepper. Stir well. Remove chicken from pan. Spoon sauce over mid-section. Serve with colorful vegetables.