Anonymous August 24 2005

6 skinned, boned and pounded chicken breasts

salt and pepper

6 Tbsp. butter

2 Tbsp. Dijon mustard

2 to 3 small pkg. pecans ground up

2/3 cup sour cream

1 Tbsp. mustard

Melt 6 tablespoons butter and remove from stove. Stir in mustard. Dip

chicken in butter, mustard and coat with ground pecans. Preheat oven

to 200 degrees. Melt 4 tablespoons butter in heavy skillet. Add 2

tablespoons oil. Saute chicken 3 minutes each side. Remove and place

in oven in Pyrex dish. Bake 20 minutes at 350 degrees. Mix sour cream

and mustard. When ready to serve, place dollop of sour cream on plate

and piece of chicken on top.