| 1 | Toast whole pecans in pre-heated 350 deg oven. |
| 2 | Flatten chicken breasts, season with salt and pepper. |
| 3 | Melt butter and whisk in the 3t dijon. |
| 4 | Dip each piece of chicken in the butter mix. |
| 5 | Coat with pecans. |
| 6 | Melt 3 t of the butter and the oil in skillet over medium heat. |
| 7 | Saute half of the chicken breasts until lightly brown. |
| 8 | Repeat with the rest. |
| 9 | Transfer to a baking dish and bake 15-20 minutes. |
| 10 | Melt remaining butter in saucepan, add sour cream, remaining dijon, salt and pepper. |
| 11 | Whisk together and remove from heat. |
| 12 | Check seasonings. |
| 13 | Place a spoonful on each piece of chicken and garnish with the whole pecans. |
