Pecan Chicken – April Recipe of the Month

Pecan Chicken

You will need:
4 – Medium Chicken Breasts
1 Cup – Finely Chopped Pecans
½ Tsp – Salt
¼ Tsp – Pepper
1 Cup – Flour
½ Cup – Heavy Cream
2 TBSP – Butter
1 Tsp – Dijon Mustard
1 Cup – Chicken stock
1 TBSP – Virgin Oil

Chicken:
1) Pound each chicken breast to ½ inch thickness, then dredge in flour (shaking off excess)
2) Heat oil in a large skillet with a medium temperature setting
3) Once heated, add chicken to pan & sauté 2 minutes each side
4) Remove Chicken from Pan and into an oven-safe container
5) Cover the chicken with pecans then place in oven to keep warm while the sauce is prepared

Sauce:
1) Bring stock to simmer in a large saucepan
2) In a 2nd saucepan, melt the butter over low heat and add 1 Cup of Flour
3) Raise the heat to medium and stir for two minutes
4) Add the simmering stock into the butter/flour mixture
5) Keep heating and whisking to get the desired consistency
6) Add Heavy Cream, Dijon Mustard, Salt & Pepper to taste.
Pour sauce on each piece of chicken (sprinkle with Parsley if desired) and enjoy!