Categories: Poultry 
      Yield: 4 servings 
  
      2    Chicken breasts, split and 
           -lightly pounded 
      4 T  Melted butter 
      2 T  Mustard 
      6 T  Ground pecans 
      2 T  Butter 
      2 T  Peanut oil 
    2/3 c  Sour cream 
      1 T  Mustard 
           Salt 
           Pepper 
  
  Dip chicken breasts in 4 tablespoons butter mixed with mustard. Press 
  pecans into the breasts and saute in a mixture of 2 tablespoons 
  butter and peanut oil. When browned and firm, remove to a warm 
  platter. Deglaze pan with sour cream and mustard, season with salt 
  and pepper and pour over chicken. 
   
  NOTE: To deglaze, pour the liquid into the hot pan and stir briskly 
  until any browned bits clinging to the bottom and sides of the pan 
  have been incorporated into the liquid.