• 2 chicken breasts; split and lightly pounded
• 4 tablespoons unsalted butter; melted
• 2 tablespoons mustard
• 6 tablespoons pecan meal
• 2 tablespoons unsalted butter
• 2 tablespoons peanut oil
• ⅔ cups sour cream
• 1 tablespoon mustard
• Sea salt
• Pepper

1. Dip chicken breasts in 4 tablespoons butter mixed with mustard. Press pecans into the breasts.
2. Sauté in a mixture of 2 tablespoons butter and peanut oil. When browned and firm, remove to a warm platter.
3. Deglaze pan* with sour cream and mustard, season with sea salt and pepper and pour over chicken.

Note: To deglaze, pour the liquid into the hot pan and stir briskly until any browned bits clinging to the bottom and sides of the pan have been incorporated into the liquid.