Chicken, Pecan Encrusted

By MarieR

Ingredients

• 2 chicken breasts without skin boneless
• 1/2 cup pecans
• 1 1/2 tablespoons seasoned bread crumbs
• 1 tablespoon seasonings*
• 1 teaspoon flour
• flour for dredging
• 1 large egg white
• 1 tablespoon olive oil
• 1/2 cup (4-ounces) chicken stock
• 1/2 teaspoon seasonings*

Details

Servings 1

Preparation

Step 1

* Seasonings: Calphalon Poultry Grill & Saute seasonings or bread crumbs and seasonings of your choice as garlic salt, garlic pepper or other mixed seasonings.

Place pecans and seasonings in a food processor or blender and chop finely.
Make a beurre manie by blending 1 tablespoon butter and 1 teaspoon flour into a smooth paste and set aside.
Dredge chicken breast in flour, then beaten egg white, then pecan mixture, being sure to coat chicken.
Preheat skillet on medium heat. Add olive oil and heat an additional minute. Add the chicken and saute 5-6 minutes. Using a straight-edged flexible spatula, turn and saute chicken until done, about 6 minutes. Remove chicken to a platter and keep warm. (Or remove to a baking dish and place in a oven to make sure it is done.)
Deglaze pan by adding chicken stock. Bring to a boil. Whisk in beurre manie and allow to thicken. Add 1/2 teaspoon seasoning. Pour sauce over chicken and serve immediately. Can serve sauce on side.
Serves 2.