Quick Praline Chicken Recipes

PRALINE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a casserole dish.
• Place flour in a shallow bowl and press chicken strips into the flour; tap to remove excess flour.
• Dip floured chicken in the egg and again coat with flour.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until golden brown and the meat is no longer pink inside, about 5 minutes per side; drain on a paper towel-lined plate.
• Melt butter in a saucepan over medium heat and stir in brown sugar, maple syrup, pecans, and Creole seasoning. Bring the mixture to a boil and cook for 1 minute.
• Place chicken strips into the prepared casserole dish; pour praline sauce over chicken and toss chicken to coat with sauce.
• Bake in the preheated oven until sauce is bubbling, 10 to 15 minutes.

QUICK PRALINE CHICKEN

Steps:

• Sprinkle the Creole seasoning on both sides of the chicken breasts.
• Heat butter and oil in a large skillet to medium heat.
• Add chicken breasts and cook for 5 min on each side, or until juices run clear.
• Remove from the skillet and put on a serving platter; keep warm.
• In the reserved drippings in the skillet, add the syrup and sugar; bring to a boil.
• Stir in pecans and cook 1 min or until heated through.
• Spoon mixture over chicken.

QUICK PRALINES

Steps:

• In medium saucepan, bring water and butter to a boil; stir in sugars.
• Return to boiling; boil and stir for 1 minute.
• Remove from heat; stir in vanilla and pecans.
• Beat until mixture thickens.
• Immediately drop from teaspoon onto wax paper.
• Cool.

PRALINE CHICKEN (CROCK POT)

Steps:

• Sprinkle seasoning on both sides of chicken and brown in butter over medium-high heat on top of stove.
• Place browned chicken in slow cooker.
• Mix together syrup, brown sugar, and pecans and pour over chicken.
• Cook on Low for 6 to 8 hours.
• Serve with wild or brown rice.

PECAN CRUSTED CHICKEN WITH PRALINE CREAM

Steps:

• In heavy saucepan heat oil over medium heat.
• Combine flour and pecans and season to taste using salt, pepper, thyme and basil.
• In mixing bowl combine egg, water and milk.
• Using a wire whisk whip ingredients until well blended.
• Season eggwash with salt and pepper.
• Dip chicken in eggwash and then in pecan flour shaking off excess.
• Pan fry chicken until golden brown on both sides or approximately 7 to 10 minutes.
• Remove and keep warm.
• Drain all but 1 tablespoon of oil from skillet keeping pan drippings.
• Add pecans and saute 1 minute.
• Remove from heat and deglaze with praline liqueur.
• Return to flame being careful as liqueur will ignite.
• Add heavy whipping cream and bring to rolling boil then reduce to a simmer.
• Reduce cream to one half volume.
• Season to taste using salt and pepper.
• Place chicken breast in the center of a ten inch plate and top with 2 ounces of the praline cream.