- Portion size 4 servings
In food processor, finely chop pecans, cornstarch, thyme, salt, cayenne and dry mustard. Whirl in parsley. Transfer to shallow bowl; set aside.
In separate shallow bowl, beat egg.
Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
In large nonstick skillet, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt. Serve with chicken.