2 whole chicken breasts, boned
12 tbsp. butter
4 tbsp. Dijon mustard
6 oz. pecans, ground
2 tbsp. oil
2/3 c. sour cream
1 tsp. salt
1/2 tsp. pepper

Pound chicken to 1/4 inch pieces. Melt 3 tablespoons butter and mix with mustard. Dip chicken into mixture and then pecans. Saute in remaining butter and oil. Bake at 200 degrees for 20 minutes. Before serving, cover with pan juices mixed with sour cream and mustard.