Pecan-Breaded Chicken Breasts With Dijon Mustard Sauce

In a small saucepan, melt 6 Tbs. of the butter.

Whisk in 2 Tbs. of the mustard until blended, scrape into a shallow dish. Place pecans in another shallow dish. Dip chicken first in butter mixture, then dredge in pecans to coat.

In a large frying pan, heat remaining butter in oil over medium heat. Add chicken and cook 3 minutes a side, until lightly browned and tender. Remove to a serving platter and cover with foil to keep warm.

Discard all but 2 Tbs. of fat from pan and reduce heat to low. Add sour cream; whisk in remaining 1 Tbs. mustard, salt and pepper. Blend well. Cook just until heated through; do not boil. Serve over chicken.