Instructions: Place the chicken breast halves between two pieces of waxed paper and pound until their thickness is reduced by half.

Mix the flour and red chile powder together and dredge the chicken breasts in the flour mixture.

Heat the oil in a heavy frying pan and stir in the parsley and pressed garlic. Saute the chicken breasts at high heat for 7 to 10 minutes, turning often until they are done. Remove to a warm platter placed in a warm oven.

Stir the white wine, mustard, chile, pecans, and lemon juice into the pan, deglaze, and heat until just hot, then pour sauce over the chicken.

Garnish with the lemon slices and fresh parsley

SERVING SUGGESTIONS: Serve with risotto and Sauteed Zucchini with Tomatoes and Anaheim Chile (see recipe).

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