3/4 cup pecan halves
1/2 cup fine, dry breadcrumbs
4 (6 oz) skinless boneless chicken breasts
1/4 tsp salt
1/4 tsp pepper
2 tbs butter, melted
2 tbs Dijon mustard, divided
3 tbs vegetable oil
1/4 cup whipping cream
1/4 cup chicken broth
1. Process pecans in a food processor or blender until finely ground. Combine ground pecans and breadcrumbs in a shallow dish; set aside.
2. Sprinkle chicken with salt and pepper. Stir together butter and 1 tbs mustard in a bowl. Brush each chicken breast with mustard mixture; dredge in pecan mixture.
3. Heat oil in a large skillet over medium heat until hot; cook chicken 4 minutes on each side or until done. Remove chicken from pan; keep warm. Add whipping cream, broth, and remaining 1 tbs mustard to drippings in pan; cook 4 minutes, stirring constantly, until sauce thickens. Serve sauce over chicken.
