Southern Pecan Chicken
½ pound butter (2 sticks)
½ cup Dijon mustard
6 boneless chicken breasts, skinned and cut in half lengthwise
1 pound coarsely ground pecans
½ cup safflower oil
2 cups sour cream
Salt and pepper to taste
24 pecan halves
Melt 1 ½ sticks butter; add 1/3 cup mustard. Flatten chicken strips slightly and dip each into butter and mustard mixture. Roll strips in ground pecans, coating heavily. Melt remaining butter and add oil to skillet. When hot, sauté chicken until brown, about 3 minutes on each side. Place in baking dish and keep warm at 200 degrees until just before serving time. Pour off butter and oil and discard any burnt pecans. Deglaze pan with sour cream, scraping in all browned particles. Whisk in remaining mustard to take. Spoon sauce over chicken and top with pecan halves. Serves 6
