4 chicken breasts, skinned and cut into 3/4 inch strips)
4 tbsp. butter
4 tbsp. plus 1 tsp. Dijon mustard
1 c. sour cream
8 oz. chopped pecans

Melt butter; stir in mustard, chicken and pecans. Add salt and pepper to taste. Saute over medium heat in non-stick pan until done (4-5 minutes). Stir as needed.

When done, remove chicken from pan and pan from heat. De-glaze pan with sour cream and 1 teaspoon mustard. Pour over chicken to serve. Serve with rice or noodles.