Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Whole chicken breasts, split Pepper; and
-=OR=- 1/4 ts Crumbled dried tarragon
4 -Half chicken breasts, split - (for dredging)
- (skinless and boneless) 3 tb Dijon mustard
- slightly flattened 1/2 c Finely chopped pecans
- and patted dry 2 tb Unsalted butter
Flour; seasoned with 1 ts Vegetable oil
Salt

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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