PECAN CHICKEN WITH DIJON MUSTARD

Chicken cutlets

Dijon mustard

Pecans crushed

Bread crumbs

Butter

Light cream

2 chicken bouillon cubes



Whip butter and Dijon mustard (3 to 1 Dijon to butter). Combine pecans and bread
crumbs (50-50). Dip chicken in Dijon and butter mixture. Then coat with pecan/crumb
mixture (pat down well). Bake at 325 degrees for 30 minutes in buttered dish.



--CREAM SAUCE--



1/8 c. flour


2 tbsp. butter

1 c. light cream

2 bouillon cubes

1 tsp. Dijon mustard



Melt butter. Add flour, then cream. Stir constantly over medium heat until sauce
thickens. Add bouillon cubes. Stir until melted. Add 1 teaspoon Dijon mustard. (If
sauce should get too thick, add more cream and Dijon to taste.)