Mustard pecan chicken

Yield: 4 Servings

Ingredients:

2 Whole chicken breasts split -=OR=-
4 -Half chicken breasts

Instructions:

split - (skinless and boneless) - slightly flattened - and patted dry Flour; seasoned with Salt Pepper; and 1/4 ts Crumbled dried tarragon - (for dredging) 3 tb Dijon mustard 1/2 c Finely chopped pecans 2 tb Unsalted butter 1 ts Vegetable oil LIGHTLY DREDGE THE CHICKEN in the seasoned flour patting to remove any excess. Brush 1 side of each breast generously with mustard. Pat the pecans into the mustard. Turn and repeat on the other side. Place the chicken in a flat dish cover and refrigerate for 20 minutes. In a large heavy skillet heat the butter and oil just until the butter foams. Add the chicken breasts and saute them over medium-high heat until the pecans are lightly browned about 3 minutes. Turn and cook the second side for an additional 2 minutes. Remove at once.