2 boneless skinless chicken breast halves
2 tbsp flour
1/3 cup honey mustard salad dressing
1/2 cup finely chopped pecans
2 tbsp butter

Sauce
2 tbsp honey mustard salad dressing
1/3 cup sour cream
1 tsp sliced green onions

1. Pound chicken with meat mallet or rolling pin to 1/4 inch thickness.
2. Place flour, 1/3 cup dressing and pecans in 3 separate bowls or dishes. Coat each chicken breast with flour. Dip in dressing and then in pecans, covering both sides. Set aside.
3. Melt butter in medium skillet over medium heat. Add chicken; cook 4 to 6 minutes or until chicken is fork-tender and juices run clear, turning once. Remove chicken from skillet; place on serving platter and cover to keep warm.
6. Add 2 tbsp dressing and sour cream to the dripping in skillet; cook and stir until mixture boils and thickens. Pour over chicken and sprinkle with onions.

Makes 2 servings