Pecan-Crusted Chicken Breasts With Maple-Dijon Sauce

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1/2 cup + 3 tablespoons olive oil, divided

1/4 cup + 4 tablespoons Dijon mustard + more to taste

1/4 cup dry white wine or dry vermouth

1 tablespoon minced garlic

2 teaspoons finely chopped fresh sage leaves

4 skinless, boneless chicken breasts (without the tenderloin attached)

7 tablespoons pure maple syrup

1 1/2 cups finely chopped pecans

1 cup all-purpose flour

1 teaspoon sea salt

1/2 teaspoon freshly ground pepper

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