Instructions: Mix pecans and bread crumbs. Beat egg whites until slightly foamy. Mix in 2 tablespoons stone ground mustard. Dip chicken into the egg mixture, then coat with pecans. Saute in butter till cooked through, Keep warm in oven. Add cream to the pan drippings. Stir in remaining 2 Tablespoons mustard. Place chicken on serving platter, spoon sauce over it.

Yield: 4 Servings

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