Pecan-Crusted Chicken with Creamy Rosemary Sauce

By Janes_kitchen

Ingredients

• CREAMY ROSEMARY SAUCE:
• 2 boneless skinless chicken breasts,
• cut in 1/2 lengthwise
• 2 egg whites
• 2 tsp cornstarch
• 1 tsp lemon juice
• 2 C finely chopped pecans
• 1 C plain bread crumbs
• 2 TBL butter
• 1 C heavy whipping cream
• 1 tsp dried rosemary
• 1 TBL whole-grain mustard
• 1/4 tsp salt

Details

Servings 4

Preparation

Step 1

preheat oven to 400
spray rimmed baking sheet w/ nonstick cooking spray

place chicken betwn 2 sheets of plastic wrap
pound until abt 1/4"

in lg. bowl, combine egg whites, cornstarch & lemon juice, whisking until combined

in shallow dish combine pecans & bread crumbs
dip chicken breasts in egg white mixture
dredge chicken in pecan mix, shaking off excess
let stand for 15 min

in lg. skillet, melt butter over med-high heat
add chicken
cook for 2 min on each side or until browned
place chicken on prepared baking sheet
bake 5-7 min or until chicken is cooked through

CREAMY ROSEMARY SAUCE:
in sm. saucepan, combine cream & rosemary
bring to boil
over med-high heat reduce heat & simmer until cream is reduced to 1/2C

serve over chicken