Instructions: Place halved chicken breasts between two sheets of waxed paper and pound with a kitchen mallet or heavy skillet to approximately 1/4" thickness.

Sprinkle lightly with salt and lemon pepper. In a small saucepan over medium heat, melt 6 tbsp (90 ml) butter. Remove from heat and whisk or beat in 2 tbsp (30 ml) mustard. Dip chicken pieces in mustard mixture the coat with ground pecans. Set aside. In frying pan heat oil and remaining butter over medium heat. When hot, add chicken breasts and cook 3 minutes per side until lightly browned (do this in batches, if necessary, to avoid crowding the pan). Remove breasts when they are browned; keep warm. Discard excess fat and any bits of pecans remaining in the pan. Return frying pan to medium heat and stir in sour cream, stirring up browned bits from the bottom of the pan. Whisk in remaining mustard; add salt and lemon pepper to taste. Remove from heat. To serve, spoon a dollop of sauce onto the centre of each heated dinner plate and place chicken breast on top. Serve with a steamed vegetable to contrast with the flavor and the texture of the chicken.

Yield: 4 Servings Notes: I usually cut oil and butter amounts in half, it still comes out fine. I also serve this on top of rice, the sauce blends well with it.

This recipe was the grand prize recipe in the Edmonton Journal Readers Favorite Recipes 1990-91 Cookbook. It has become my personal favorite chicken recipe.

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