Pecan Crusted Chicken With Blackberry Wine Sauce

Pecan Crusted Chicken With Blackberry Wine Sauce

czwartek, 30 stycznia 2014

Pecan Crusted Chicken With Blackberry Wine Sauce

Time: 30 mins

Ingredients

• 4 boneless chicken breasts, about 5 oz each
• salt and pepper, to taste
• 1/2 cup half-and-half cream
• 1 large egg, beaten
• 1 cup ground pecans
• 1/4 cup breadcrumbs
• 1/2 cup flour
• 4 tablespoons vegetable oil

Directions

• 1 Preheat the oven to 350 degrees.
• 2 Season the chicken with salt and pepper.
• 3 In a bowl, combine the milk and egg.
• 4 In another bowl, combine the pecans, bread crumbs and flour.
• 5 Dip the chicken in the milk and egg, then coat with the pecan mixture.
• 6 Saute the chicken in oil until browned on all sides.
• 7 Transfer the chicken to a baking dish.
• 8 Bake at 350 degrees for about 10 minutes, or until the juices run clear when pierced at the thickest part.
• 9 Sauce: combine the preserves and wine in a saucepan and heat through, stirring occasionally.
• 10 Serve the chicken with the blackberry wine sauce drizzled over it.