Dip chicken breasts in 4 tablespoons butter mixed with mustard.
2
Press pecans into the breasts and saute in a mixture of 2 tablespoons butter and peanut oil.
3
When browned and firm, remove to a warm platter.
4
Deglaze pan with sour cream and mustard, season with salt and pepper and pour over chicken.
5
Note: to deglaze, pour the liquid into the hot pan and stir briskly until any browned bits clinging to the bottom and sides of the pan have been incorporated into the liquid.
