HONEY GARLIC PECAN CHICKEN
Steps:
- Place chicken breast between two pieces of plastic wrap and pound to about 1/2-inch thick. Place on a tray and season both sides of the chicken with the seasoned salt. Set aside.
- Heat the olive oil in a large heavy-bottomed skillet over medium heat.
- Add the flour to a plate and lightly dredge the chicken in the flour. Add it to the oil. The chicken should sizzle when you put it in the skillet. If not, allow the oil to heat a little longer.
- Sear the chicken for 4 to 5 minutes on each side or until golden brown and cooked through. Remove and set on a wire rack. Cover with foil.
- Add the butter to the skillet and allow it to melt. Add the pecans and cook, stirring frequently, for about 3 minutes or until the pecans are fragrant. The butter will foam up. That's normal.
- Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken broth and stir, scraping the bottom of the skillet to get the browned bits (also called fond) off the bottom - there's lots of flavor there.
- Reduce the heat to a simmer and add the honey, salt, and pepper. Cook, stirring frequently until the mixture thickens - about 5 minutes. Serve the chicken with the sauce spooned over the top.
PECAN-CRUSTED CHICKEN
With its crispy pecan coating and creamy mustard sauce, this easy-to-prepare chicken can sure perk up a meal. Cayenne pepper puts a little zip into each bite, but I think my husband likes this dish just for the sauce. -Marjorie MacDonald Huntsville, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. , In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken.
Nutrition Facts : Calories 464 calories, Fat 33g fat (7g saturated fat), Cholesterol 146mg cholesterol, Sodium 580mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
BOURBON PECAN CHICKEN
Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!
Provided by PGRAFF
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
- In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
- Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 15.5 g, Cholesterol 134 mg, Fat 33.1 g, Fiber 1.2 g, Protein 28.6 g, SaturatedFat 16.5 g, Sodium 537.2 mg, Sugar 7.7 g
LIGHT PECAN CHICKEN
This is soooo good! and so easy to make! The chicken is tender and just a bit spicy (because of the Dijon mustard) and the sauce is a snap to make and very tasty.
Provided by Redsie
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and pepper; place in a greased 13x9" baking dish.
- Combine butter and the 4 tablespoons of mustard; stir well. Pour over chicken; sprinkle pecans over top.
- Bake, uncovered, at 375 for 35 minutes or until chicken is done.
- Remove chicken to a serving platter, reserving drippings in dish; keep warm.
- Combine remaining 1 tablespoons mustard, pan drippings, and sour cream in a large saucepan; cook over medium heat until thoroughly heated, stirring often.
- To serve, pour sauce over chicken.
Nutrition Facts : Calories 318.3, Fat 17.2, SaturatedFat 3.8, Cholesterol 88.3, Sodium 415.9, Carbohydrate 11.4, Fiber 1.9, Sugar 4.8, Protein 29.8
PECAN CHICKEN
A pecan coating adds a pleasant crunch to plain chicken. My family likes dipping the crispy chicken pieces in the easy-to-make sauce.-Bonnie Jean Lintick, Kathryn, Alberta
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.
Nutrition Facts : Calories 207 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 767mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.
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35-MINUTE PECAN CRUSTED CHICKEN (THAT CRUNCH!)
From wellseasonedstudio.com
5/5 (12)Category DinnerCuisine AmericanTotal Time 35 mins
- Make the honey mustard sauce. Preheat oven to 400 F. Combine Dijon, honey, and mayonnaise in a small bowl, then whisk to combine. Set aside.
- Dredge the chicken in flour. Combine flour, onion salt, and black pepper in a large Ziploc bag. Add chicken cutlets, seal, then shake to thoroughly coat.
- Brush with honey mustard. Brush the honey mustard on one side of each chicken cutlet. Combine finely ground pecans and panko breadcrumbs in a large bowl, then stir to mix well. Pour half of the breadcrumb coating on top of chicken, pressing down gently to ensure it sticks. Turn chicken over and repeat until all cutlets are coated on both sides.
- Heat the skillet. Heat a large skillet over medium heat. Add butter and oil. When hot, add 2 chicken cutlets and cook for 3-4 minutes, or until golden brown. Carefully flip, then cook chicken an additional 3 minutes. Transfer seared chicken to a rimmed baking sheet, wipe out the pan (if needed, and possibly add a bit more oil), then cook remaining chicken cutlets.
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4.6/5 (7)Total Time 52 minsCategory Poultry & PorkCalories 367 per serving
- To a medium bowl add finely chopped raw pecans, smoked paprika and garlic powder. Mix until incorporated.
- Pat chicken breasts dry. Dredge each chicken breast front and back in egg white mixture then in the pecan mixture. Make sure to press the pecan mix into the chicken breasts good.
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