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Walnut Pecan Chicken Breasts

List of Ingredients




6 boneless, skinless Chicken Breasts
1 stick Butter
3 T Dijon Mustard
4 oz. Finely Chopped Pecans
4 oz. Finely Chopped Walnuts
1 T Olive Oil

SAUCE:
2/3 C Sour Cream
1 T Dijon Mustard
Salt and Pepper, opt.


Recipe



Preheat oven to 350°
Melt ½ stick of butter, whisk in the mustard and dip each breast into this mixture. Coat one side with the nuts. Melt the rest of the butter and oil in a skillet and saute breasts, nut side up, until lightly browned. Transfer to a baking dish and bake for about 15 minutes or until cooked through.
To prepare sauce:
Gently heat sour cream and mustard, add a bit of salt and pepper, if desired. Serve over the cooked breasts.