Categories: Poultry, Sauces 
      Yield: 4 servings 
  
      4 lg Chicken breasts, boned 
      1 c  Lemonade 
      3 tb Whole grain mustard 
    1/4 c  Fresh bread crumbs 
    1/4 c  Pecans or walnuts, chopped 
      1    Egg, beaten 
           Sunflower oil for frying 
      3    To 4 - tsp walnut oil 
           SAUCE: 
  1 1/2 tb Flour 
    1/2 c  Chicken broth 
    1/4 c  Heavy cream 
      2 ts Whole grain mustard 
  
  Source: MAINPOUL.ZIP 
   
  Salt and pepper 
   
  Marinate breasts in lemonade for one hour. Drain and reserve lemonade 
  for sauce. Pat breasts dry and coat with mustard. Combine bread 
  crumbs and nuts. Dip chicken breasts into beaten egg and then into 
  bread crumb- nut mixture. Chill for 2 to 3 hours. 
   
  Heat 1/2" sunflower oil in frying pan; add walnut oil. Fry chicken 10 
  to 12 minutes, turning once. When cooked, put on serving platter; 
  keep warm. 
   
  Pour all but 1 1/2 Tbsp oil from pan. Stir in flour and cook about 1 
  minute. Add reserved lemonade and broth. Cook down rapidly to about 
  3/4 cup. Add cream, stirring constantly, and strain into saucepan. 
  Heat well and swirl in mustard. Season to taste. Pour over chicken 
  and serve. Serves 4.