Combine flour and pecans and season to taste using salt, pepper, thyme and basil.
In mixing bowl combine egg, water and milk. Using a wire whisk whip ingredients until well blended.Season with salt and pepper.
Dip chicken in egg wash and then in pecan flour shaking off excess.
In heavy skillet heat oil over medium heat. Pan fry chicken until golden brown on both sides for approximately 7 to 10 minutes. Remove and keep warm.
Drain all but 1 teaspoon of oil from skillet keeping pan drippings. Add pecans and saute 1 minute. Remove from heat and deglaze with praline liqueur.
Return to flame being careful as liqueur will ignite.
Add yogurt and bring to a simmer. Season to taste using salt and pepper.
Place chicken breast in the center of a ten inch plate and top with a dollop of the praline cream.