Makes: 4 servings at $1.27 each. Prep Time: 20 minutes. Refrigerate: 15 minutes. Cook: 12 minutes.




  • Mix together 2 tablespoons mustard, the melted butter, 1/2 teaspoon salt and 1/8 teaspoon pepper. Brush mixture all over chicken; coat with ground pecans. Place on waxed-paper-lined baking sheet and refrigerate for 15 minutes.

  • Heat oil in large nonstick skillet over medium-high heat. Working in batches if necessary to avoid crowding, add chicken to skillet; sauté until browned, about 6 minutes per side (170°F). Remove skillet from heat; reduce heat to low. Remove chicken to platter and keep warm. Wipe out skillet with clean paper toweling.

  • Add sour cream and remaining mustard, salt and pepper to skillet, stirring until well blended. Gently heat through; do not let boil. Pour over chicken and serve immediately.

Nutrition Facts

445 calories; 34 g total fat; 101 mg cholesterol; 907 mg sodium. 9 g carbohydrates; 28 g protein;