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Prep Time: 5 Minutes Cook Time: 11 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Great if you like the flavor of toasty pecans. Ingredients:
3/4 cup pecans |
2 tablespoons flour |
4 (5 ounce) boneless skinless chicken breast halves |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 1/2 tablespoons butter |
3 tablespoons shallots, finely chppd |
1 teaspoon dried sage |
1/2 cup dry white wine |
Directions:
1. In a food processor, combine pecans and flour.
2. Pulse until nuts are finely chopped but not oily.
3. Transfer to a plate.
4. Season chicken breasts with salt and pepper and dredge in pecan crumbs, pressing so coating adheres.
5. In a large skillet, melt 2 T butter over medium heat.
6. Add chicken and cook, turning once, until crust is browned and meat is white but still moist inside, about 8 minutes total.
7. Remove with tongs to a warm platter, leaving drippings in pan.
8. Melt remaining 1/2 T butter in skillet.
9. Add shallots and sage and cook, stirring, until fragrant, about 30 seconds.
10. Add wine, raise heat to high, and boil until slightly reduced, about 2 minutes.
11. Pour sauce over chicken to serve.
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