Boneless breast of chicken rolled in Georgia pecan pieces and saut?ed in a bourbon butter sauce  -  a ShoeBooties specialty adapted from The Back Porch Restaurant cookbook.  Makes 6 servings.

INGREDIENTS:

    1/4 cup dijon style mustard                                    
    1/4 cup sugar                                                  
    2+2/3 tablespoon bourbon whiskey                               
    2 tablespoons soy sauce                                        
    1 teaspoon worcestershire sauce                                
    1/2 cup flour                                                  
    1/2 cup chopped pecans                                         
    1/2 cup dried bread crumbs                                     
    2 large eggs                                                   
    1/2 cup milk                                                   
    6 trimmed chicken breasts                                      
    1/4 cup melted butter                                          
    6 ounces chilled butter cut into 12 pieces                     

DIRECTIONS:

1.  Whisk together mustard, sugar, bourbon, soy sauce and worcestershire sauce.

2.  Heat above mixture and add butter 1 piece at a time until each piece is incorporated.

3.  Mix together pecans and bread crumbs.

4.  Whisk together eggs and milk.

5.  Dredge chicken in flour - shake off excess.

6.  Dip chiken into egg mixture.

7.  Push chiken into pecan/bread crumbs mixture.

8.  Sautee chicken in melted butter on medium heat until chicken is done.

9.  Serve chicken on bed of linguini with 3 tablespoons of sauce over it.