Chicken can be crumbed up to 12 hours before required; store covered and refrigerated.

• 4 whole chicken breasts
• All-purpose flour
• 2 1/2 cups pecan nuts
• 2 eggs
• 4 tbsp. Dijon-style mustard
• 2 tbsp. butter
• 1/4 cup oil
• 2/3 cup sour cream

Dust chicken lightly with flour. Blend or process pecans until finely ground. Whisk eggs in bowl with 2 tablespoons of the mustard. Dip chicken into egg mixture, then into pecans. Heat butter and oil in large pan, add chicken, cook until browned on both sides and tender, remove from pan, keep warm. Add remaining mustard and sour cream to clean pan, stir over low heat without boiling until smooth and heated through. Serve with chicken. Serves 4 to 6