1/4teaspoonfreshly ground black pepperI like to use Lawry's seasoned pepper
1/2cuprefrigerated apple cider
2tablespoonschopped fresh flat-leaf parsley
In a large and heavy skillet melt 1 T of butter over medium high heat. Sprinkle each side of the chicken evenly with salt and pepper. Add the chicken to the pan and cook 3-5 minutes on each side until completely cooked throughout and no longer pink.
Remove the chicken from the pan and set aside. Add cider and dijon mustard to pan. Cook about 2-3 minutes until it turns into a syrup.
Add the chicken back to the pan and coat each side well in the cider glaze. Add the chopped pecans on the top and serve. Garnish with freshly chopped flat leaf parsley.