Pecan-Crusted Chicken with Mustard Sauce

• 3/4 cup pecans
• 2 tbsp cornstarch
• 3/4 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp each cayenne pepper and dry mustard
• 2 tbsp chopped fresh parsley
• 1 egg
• 4 boneless skinless chicken breasts
• 2 tbsp vegetable oil
  
  Sauce
  
• 1/2 cup light sour cream
• 2 tbsp Dijon mustard
• 1/2 tsp granulated sugar
• pinch salt

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. (Make-ahead: Transfer to platter and cover loosely with plastic wrap; refrigerate for up to 2 hours.)

In large nonstick skillet, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.

SAUCE
Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt,. Serve with chicken.