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PECAN CHICKEN WITH LEMON SAUCE Recipe

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This recipe for PECAN CHICKEN WITH LEMON SAUCE is from HOME IS WHERE THE HEARTH IS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 BONELESS SKINLESS CHICK BREASTS(BUTTERFLIED AND POUNDED SLIGHTLY SALT AND PEPPERED)
1 CUP PECANS (PROCESSED FINE)
1 CUP PECANS (PROCESSED COARSE)
2 CUPS ALL PURPOSE FLOUR
1 TBL. PAPRIKA
1TBL. GARLIC POWDER
1 TSP. SALT
1/2 TSP. PEPPER

1 CUP BUTTER MILK
2 EGGS
1/2 TSP. SALT
1/4 TSP. PEPPER

1 STICK OF UNSALTED BUTTER (MELTED)

LEMON SAUCE
2 TBL. BUTTER
2 TBL. FLOUR
1 CUP CHICKEN STOCK
1 TBL. GARLIC POWDER
1 CAN CREAM OF CHICKEN SOUP
1/4 CUP LEMON JUICE
Directions:
Directions:
MIX IN A SHALLOW DISH, FLOUR, FINE CHOPPED PECANS, PAPRIKA, SALT, PEPPER AND GARLIC POWDER. IN A SEPARATE SHALLOW DISH, MIX WELL THE EGGS, BUTTERMILK AND SALT AND PEPPER.
IN A MICROWAVEABLE DISH, MELT THE STICK OF BUTTER AND SET ASIDE. DIP A CHICKEN BREAST IN THE EGG MIXTURE, THEN DIP IN THE FLOUR MIXTURE. COAT WELL. DO NOT SHAKE OFF THE EXCESS. LAY THE BREADED CHICKEN BREAST ON A COOKIE SHEET. SPRINKLE THE BREADED CHICKEN BREAST WITH THE COARSE GROUND PECAN PIECES. POUR MELTED BUTTER OVER THE BATTERED CHICKEN BREAST. PUT IN A PREHEATED 350 OVEN FOR 1 HOUR. WHILE THE CHICKEN IS COOKING: ADD THE 2 TBL. TO MEDIUM SAUCE PAN. MELT THE BUTTER THEN ADD 2 TBL. FLOUR. WHISK FOR ABOUT 1 MINUTE. ADD THE CHICKEN STOCK TO THE ROUX AND LET COME TO A BOIL. LET THICKEN, THEN ADD THE CR. OF CHICKEN SOUP AND GARLIC POWDER. LET SIMMER FOR ABOUT 5 MINUTES. ADD THE LEMON JUICE AND LET COOK FOR ANOTHER 5 MINUTES. TASTE FOR SALT AND PEPPER. PULL CHICKEN FROM THE OVEN AND TOP WITH CREAMY LEMON SAUCE.

 

 

 

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