Ingredients

2 chicken breasts, split and lightly pounded
4 Tbsp. melted butter
2 Tbsp. mustard
6 Tbsp. ground pecan
2 Tbsp. butter
2 Tbsp. peanut oil
2/3 C. sour cream
1 Tbsp. mustard
salt
pepper

Cooking Instructions

Dip chicken breasts in 4 Tbls. butter mixed with mustard. Press pecans into the breasts and Saute in a mixture of 2 Tbls. butter and peanut oil. When browned and firm, remove to a warm platter. Deglaze pan with sour cream and mustard, season with salt and pepper and pour over chicken.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)