Inspired by a dish at the Biltmore Estate, this easy baked southern pecan chicken recipe is crusted with pecans and rosemary and has a delicious mustard sauce and glaze.
Preheat oven to 375° Fahrenheit.
Place chicken breasts in a 9x13 glass baking dish. Salt & pepper both sides of chicken.
In a small bowl, whisk together melted butter and mustard until thick. Pour over chicken, covering completely. Top with pecans and Rosemary. Bake uncovered for 35 minutes.
Remove chicken from oven. Place on platter, saving drippings.
In a small sauce pan over medium-low heat, whisk together drippings, sour cream, wine and mustard. Stir until heated. Pour over chicken and serve!