8 tbsp. butter, divided (1 stick)
3 tbsp. Dijon style mustard, divided
6 oz. pecans, finely ground, about 1 1/2 c.
8 skinless, boneless chicken breasts halves, pounded to 1/4 inch thickness
1 tbsp. cooking oil
2/3 c. dairy sour cream
1/2 tsp. salt
1/4 tsp. freshly ground pepper

In small saucepan, melt 6 tablespoons butter. Whisk in 2 tablespoons mustard until blended; scrape into a shallow dish. Place in another shallow dish. Dip chicken first into butter mixture, then into pecans to coat.

In a large skillet, heat remaining 2 tablespoons butter with oil over medium heat. Add chicken and cook 3 minutes at a side, until lightly browned and tender. Remove to a serving platter and cover with foil to keep warm.

Discard all but 2 tablespoons fat from pan and reduce heat to low. Add sour cream, whisk in remaining 1 tablespoons mustard, salt, and pepper. Blend well. Cook just until heated through; do not boil. Serve over chicken. Makes 4 servings.