Chicken Baton Rouge

Directions

1. 1
   Pound chicken until thin.
2. 2
   Coat with bread crumbs.
3. 3
   Saute in just enough margarine to cover bottom of pan (about 3 to 4 tablespoons) until brown.
4. 4
   Make sauce by adding brandy, heavy cream and mustard to pan after pouring off most of margarine. Cook slowly, stirring often.
5. 5
   Add chopped pecans and pour over chicken.
6. 6
   Serve immediately.