Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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