Pecan Crusted Chicken Breasts With Honey-Dijon Sauce

Ingredients

• 1/2 cup butter
• 3 tablespoons Dijon mustard
• 1 tablespoon honey
• 6 ounces pecans, finely ground (about 1.5 cups)
• 8 boneless chicken breast halves, pounded to 1/4-inch thick
• 1 tablespoon vegetable oil
• 2/3 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. 1

   In saucepan, melt 6T butter.

2. 2

   Whisk in 2T mustard and 1T honey until blended.

3. 3

   Scrape into a shallow dish.

4. 4

   Place ground pecans in a separate shallow dish.

5. 5

   Dip chicken into mustard mixture 1st then dredge with pecans.

6. 6

   In a large frying pan, heat the remaining 2T butter & oil over medium heat

7. 7

   Add chicken and cook approximately 3 minutes per side, until lightly browned and tender.

8. 8

   Place on serving dish and cover with foil to keep warm.

9. 9

   Discard all but 2T of fat from pan and reduce heat to low.

10. 10

    Add sour cream; whisk in remaining 1T mustard, salt, & pepper. Blend well.

11. 11

    Cook just until heated through, do NOT boil.

12. 12

    Serve over chicken.

13. 13

    I like to serve with spinach salad with hot bacon dressing and steamed asparagus.