Serves 4

Ingredients

2 tbs. melted butter
4 tbs. Dijon mustard
salt and freshly ground black pepper
4 skinless, boneless chicken breast halves, pounded
1 cup finely ground pecans 
1/2 cup freshly made breadcrumbs
2 tbs. vegetable oil
1/3 cup sour cream
1/3 cup crème fraîche
 

Mix together the ground pecans and bread crumbs.

Combine melted butter and 2 tbs. of mustard in a shallow dish and season to taste with salt and pepper.

Dip each piece of chicken in the butter and mustard mixture, then coat with pecans and breadcrumbs. Heat the oil in a large skillet and when hot, sauté the chicken over medium heat for three minutes per side until golden brown. Transfer the chicken to a baking dish and place in the oven for about 10 minutes until cooked through.

Meanwhile, add the remaining mustard, sour cream and crème fraîche to the skillet in which the chicken was browned, and whisk until combined. Season to taste with salt and pepper and remove from the heat.

To Serve: Once the chicken is cooked through, transfer it to a platter and spoon the sauce over the chicken.

Wine Suggestions: Chez Louis co-owner Susan Liederman recommends serving either a Villa Maria Sauvignon Blanc 1998, a white wine from New Zealand, or a Tollot-Beaut Chorey-Côte de Beaune, a flavorful red from Burgundy.