Holiday Pecan Crumbed Chicken with Mustard cream 

    A little different twist for chicken
Chicken can be prepared up to 12 hours before cooking : store covered in 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