4 tbsp. Dijon mustard
1 tbsp. butter, melted
salt and pepper
4 boneless skinless chicken breasts, pounded
2/3 c. chopped pecans
2 tbsp. oil
1 c. sour cream

Pat chicken dry. Combine butter, 2 tablespoons mustard, salt and pepper. Brush on chicken. Encrust each cutlet with pecans. Heat oil on high. Sauté for 6 minutes each side until brown. Remove chicken and wipe out skillet.

Slowly heat sour cream and 2 tablespoons Dijon mustard. Serve sour cream sauce over chicken.