Pecan Crusted Chicken with Creamy Apple Sauce
We’ve had this recipe on our meal plan for about 2 months now, and I just kept putting it off, thinking it would be yet another meal that only K likes. So, when our cupboards got bare there was no choice. OH MY LANTA, it was sooo good! Trust me, sooo good. The sauce smelled a bit vinegar-y to me, so I was super skeptical, taking the tiniest taste, then dumping tons of it onto my chicken, haha. You will definitely want to try this.
Ingredients
–Chicken–
6 boneless, skinless chicken breasts
1/2 cup milk
2 Tbsp. butter
2 Tbsp. olive oil
3/4 cup flour
3/4 cup pecans (or other nut)
1 tsp. thyme
1/4 tsp. pepper
–Sauce–
1 Tbsp. butter
1 Tbsp. olive oil
1 Tbsp. chopped shallot
1/2 cup water
3/4 cup apple juice
1 cup heavy cream
2 Tbsp. honey
1 Tbsp. apple cider vinegar
1/4 tsp. pepper
Instructions
1
Start with the sauce: Grab a medium saucepan and melt the butter over low heat, adding in the olive oil as well. Once melted add in the shallot and stir until it softens, then add the apple juice and water. Change your heat to high and broil until the sauce is reduced to around 1/2 cup. Reduce the heat to medium, then add in cream. Cook for an additional 5 minutes, being careful not to boil over.
Increase heat to high and boil until reduced to about ½ cup. Reduce heat to medium. Add the cream. Cook about 5 minutes (careful not to boil the cream over).
Increase heat to high and boil until reduced to about ½ cup. Reduce heat to medium. Add the cream. Cook about 5 minutes (careful not to boil the cream over).
2
Add the pepper, honey, and vinegar to the saucepan. Let heat for a few more minutes, or until the sauce thickens up a bit more. Remove from the heat, but keep warm until ready to use.
3
Now time to start on the chicken. Blend together the flour, pecans, thyme, and pepper in a food processor. Once blended dump the mixture onto a large plate, then grab a medium sized bowl and pour the milk into it.
4
Grab a large skilled and heat butter and oil over medium heat. Take your thawed chicken breasts and, one at a time, dip each breast into the milk, then into the pecan mixture. You’ll want to pat the mixture on the chicken to help it stick.
5
Cook the chicken in your prepared skillet, turning once until golden brown on both sides. Serve with the apple cream sauce.
6
Recipe from http://www.yummyhealthyeasy.com/2014/06/pecan-chicken-with-apple-cream-sauce.html
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