|Flour||1⁄2 Cup (8 tbs)|
|Egg white||1 , beaten until frothy|
|Grainy mustard||3 Tablespoon, divided|
|Finely ground pecans||1⁄2 Cup (8 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Chicken breasts||12 Ounce, skinned, boned (Two 6 Ounce Pieces)|
|Heavy cream||1⁄4 Cup (4 tbs)|
In a shallow bowl, combine the flour, salt, and pepper.
In a second bowl, blend the egg white with 2 tablespoons of the mustard.
In a third shallow bowl, combine the pecans and bread crumbs.
Dredge each chicken breast in the flour, shaking off excess.
Next, dip into egg mixture to coat.
Finally, dredge in pecan mixture, pressing so the coating adheres to both sides of the breast.
Place the chicken on a rack; store uncovered in the refrigerator.
In a medium skillet, melt the butter over medium-high heat.
When the foam subsides, add the chicken breasts.
Cook on one side until crisp and brown, about 3 minutes.
Reduce heat to medium low, turn chicken, and continue cooking for about 5 minutes.
Meanwhile, in a small saucepan, warm cream over medium heat.
Add the remaining 1 tablespoon of mustard and a pinch of pepper; cook until thoroughly warmed.
To serve, slice breasts on the diagonal and fan out.
Serve sauce separately.