4 lg Chicken breasts, boned

1 c Lemonade

3 tb Whole grain mustard

1/4 c Fresh bread crumbs

1/4 c Pecans or walnuts, chopped

1 Egg, beaten

Sunflower oil for frying 3 To 4 - tsp walnut oil

SAUCE: 1 1/2 tb Flour

1/2 c Chicken broth

1/4 c Heavy cream

2 ts Whole grain mustard

Source: MAINPOUL.ZIP Salt and pepper Marinate breasts in lemonade for one hour. Drain and reserve lemonade for sauce. Pat breasts dry and coat with mustard. Combine bread crumbs and nuts. Dip chicken breasts into beaten egg and then into bread crumb- nut mixture. Chill for 2 to 3 hours. Heat 1/2" sunflower oil in frying pan; add walnut oil. Fry chicken 10 to 12 minutes, turning once. When cooked, put on serving platter; keep warm. Pour all but 1 1/2 Tbsp oil from pan. Stir in flour and cook about 1 minute. Add reserved lemonade and broth. Cook down rapidly to about 3/4 cup. Add cream, stirring constantly, and strain into saucepan.

Heat well and swirl in mustard. Season to taste. Pour over chicken and serve. Serves 4.