Ingredients

• 4 chicken breasts – flattened
• 4 T . butter , divided
• 5 T . dijon mustard , divided
• 1 c . pecans , chopped finely
• 1 T . olive oil
• 2/3 c . sour cream
• salt and pepper

Instructions

1. Preheat oven to 350 F.

1. Flatten chicken breasts between wax paper with a meat pounder and season with salt and pepper.
2. Melt 3 T. butter and whisk in 3 T. dijon mustard.
3. Dip chicken into butter/dijon mustard and then into chopped pecans.
4. Add 1 T. oil and 1 T. butter to nonstick pan and heat pan on medium.
5. Saute chicken approximately 3 minutes per side and then place in greased 13×9 inch pan (this will need to be done in batches–wipe pan out in between batches so that pecans don’t burn).
6. Once all the chicken has been sauteed and placed in 13 x 9 inch pan, cook in oven for an additional 20 minutes.
7. Deglaze pan with sour cream, remaining 2 T. of dijon mustard, and salt and pepper.
8. Serve chicken with sour cream dijon sauce.