Total Time
16mins
Prep 5 mins
Cook 11 mins

Great if you like the flavor of toasty pecans.

Ingredients Nutrition

Directions

  1. In a food processor, combine pecans and flour.
  2. Pulse until nuts are finely chopped but not oily.
  3. Transfer to a plate.
  4. Season chicken breasts with salt and pepper and dredge in pecan crumbs, pressing so coating adheres.
  5. In a large skillet, melt 2 T butter over medium heat.
  6. Add chicken and cook, turning once, until crust is browned and meat is white but still moist inside, about 8 minutes total.
  7. Remove with tongs to a warm platter, leaving drippings in pan.
  8. Melt remaining 1/2 T butter in skillet.
  9. Add shallots and sage and cook, stirring, until fragrant, about 30 seconds.
  10. Add wine, raise heat to high, and boil until slightly reduced, about 2 minutes.
  11. Pour sauce over chicken to serve.

Reviews

(5)
Most Helpful

SSSSSSSSOOOOOOOOOOOOOO EASY! Lots of flavor. What a wonderful dish. This is a keeper.

Rita~ March 24, 2003

This was an impressive chicken dish. The pecan coating was delicious and adhered well to the chicken. The chicken was moist and juicy. The wine sauce with sage had exquisite flavor. Top-notch and something I would be happy to serve to guests. Thanks Crabbycakes.

ratherbeswimmin' June 17, 2003

ingore the star... its all my doing ... I did something wrong, I guess... maybe I pulsed the nuts a little too long or maybe I didnt add enough salt... or maybe just because I didnt cook it in butter... but it came out bland & tasteless... Im going to try it again and then will redo my ratings... :( I love pecans so Im not quitting just yet.

Chef February April 10, 2009

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