To Prepare: Thaw chicken breast and cream sauce. Mix chopped pecans and flour together. Dredge chicken breast in flour mixture. Heat a small amount of olive oil in large skillet. Pan fry chicken breast until golden brown and cooked through. Heat sauce over low heat until warm; do not boil.
To serve, place chicken on individual serving dishes and pour cream sauce over chicken breasts. Serve with seasoned or plan rice, salad, veggies like asparagus, green beans, or broccoli and bread/rolls.
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