Mom's Pecan Crusted Chicken

3/4 cup finely chopped pecans
2 Tbs. cornstarch
2 Tbs. minced fresh parsley
3/4 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. ground mustard
1/4 tsp. cayenne pepper
1 egg
4 boneless skinless chicken breast halves
2 Tbs. vegetable oil

Sauce:
1/2 cup sour cream
2 Tbs. Dijon mustard
1/2 tsp. sugar
Pinch salt

Prep. time: 30 minutes
Yield: 4 servings

In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip the chicken in the egg, then roll it in the pecan mixture. In a large skillet, cook chicken in oil for 15 to 20 minutes or until juices run clear.

In a small bowl, whisk the sauce ingredients. Serve alongside the chicken.

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