1 pkg. boneless chicken breast
10 tbsp. butter
3 tbsp. Dijon mustard
5-6 oz. ground pecans
2 tbsp. vegetable oil
2/3 c. sour cream
1/2 tsp. salt
1/4 tsp. pepper

Flatten chicken breasts and season with salt and pepper. Melt 6 tablespoons butter. Remove from heat and stir in 2 tablespoons mustard. Dip each piece of chicken into butter and mustard mixture and coat each one with ground pecans by patting them on with your hands. Preheat oven to 200 degrees. Melt 4 tablespoons butter in large skillet. Add oil and saute chicken pieces 3 minutes on each side. Remove to baking dish and place in oven to keep warm.

In small saucepan add sour cream, remaining mustard, and the salt and pepper. Heat over low heat just until warmed. Remove from heat. Place a dollop of sour cream sauce in the middle of warmed dinner plates and cover it completely with a portion of chicken. Sauce should not be visible on the plate and thus will be a surprise to the diner. This is quick and easy but so good too! Serves 4.