Prep: 16 min.; Cook: 12 min.
1. Process pecans in a food processor or blender until finely ground. Combine ground pecans and breadcrumbs in a shallow dish; set aside.
2. Sprinkle chicken with salt and pepper. Stir together butter and 1 Tbsp. mustard in a bowl. Brush each chicken breast with mustard mixture; dredge in pecan mixture.
3. Heat oil in a large skillet over medium heat until hot; cook chicken 4 minutes on each side or until done. Remove chicken from pan; keep warm. Add whipping cream, broth, and remaining 1 Tbsp. mustard to drippings in pan; cook 4 minutes, stirring constantly, until sauce thickens. Serve sauce over chicken.
Equipment Tip: A mini-food processor is just the right size to grind the small amount of pecans in step 1.
MENU IDEA FOR 4 * Pecan Chicken with Cream Sauce * Mashed sweet potatoes * Steamed asparagus
GROCERIES NEEDED Check staples: fine, dry breadcrumbs; salt; pepper; butter; Dijon mustard; vegetable oil * 3/4 cup pecan halves * 4 (6-oz.) skinned and boned chicken breasts * 1 (8-oz.) container whipping cream * 1 (14-oz.) can chicken broth * 1 (24-oz.) package refrigerated mashed sweet potatoes (such as Simply Potatoes) * 1 lb. fresh asparagus