4 skinless, boneless chicken breasts, pounded to 1/4 inch
1 c. pecans, finely chopped
8 tbsp. butter
3 tbsp. Dijon mustard
1 tbsp. vegetable oil
2/3 c. sour cream
1/2 tsp. salt
1/4 tsp. ground pepper

Melt 6 tablespoons butter in saucepan and whisk in 2 tablespoons mustard until blended; scrape into shallow dish. Place finely chopped pecans in another shallow dish.

Dip chicken in butter-mustard mixture then dredge with pecans. Refrigerate 30 minutes. In large skillet heat remaining 2 tablespoons butter with vegetable oil over medium heat. Add chicken and cook 4 minutes on each side. Remove to platter.

Reduce heat to medium low. Add sour cream, remaining 1 tablespoon mustard, salt and pepper. Blend well. Return chicken to skillet and spoon mixture over top. Continue to cook for 1 to 2 minutes and serve.