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"The belly rules the mind."--Spanish Proverb

Pecan Crusted Chicken with Praline Cream Sauce Recipe

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This recipe for Pecan Crusted Chicken with Praline Cream Sauce is from Paula Presents Favorite Family Recipes, 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:  
Chicken:
2 c. all purpose flour
1 c. crushed pecans
1 T. kosher salt
1 tsp. freshly ground black pepper
1 tsp. dried thyme
1 tsp. dried basil
1 egg, beaten
1 c. milk
6 boneless and skinless chicken breast halves
1/4. c. vegetable oil
1/4 c. butter

Sauce:
1/2 c. chopped pecans
1/4 c. praline liqueur
2 c. heavy whipping cream
kosher salt and freshly ground black pepper to taste.
Directions:
Directions:
In a shallow container suitable for breading, combine first 6 ingredients.
In another shallow container combine beaten egg and milk.
Dredge each piece of chicken first in dry mixture, then egg wash, then again in dry mixture.
In a large skillet over medium-high heat, heat oil and butter until hot but not smoking.
Pan fry chicken in skillet until golden brown on both sides, bout 7-10 minutes total.
Remove from skillet to a platter. Cover to keep warm. Reserve 2 tbs. of oil in skillet

Sauce:
In reserved oil in skillet, saute pecans one minute. Add praline liqueur and whipping cream. Bring to boil and reduce by half.
Serve warm sauce over chicken
Number Of Servings:
Number Of Servings:
6

 

 

 

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