Pecan Crusted Chicken With Blackberry Wine Sauce

Total Time
30mins
Prep
10 mins
Cook
20 mins

I haven't tried this recipe yet, but I thought it sounded so good I just had to post it for future preparation.

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Ingredients

Nutrition

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.
Most Helpful

4 5

The wine sauce was delicious. The breading a bit bland. Would use panko next time.

5 5

I love this recipe! Tonight I am preparing it with angel hair pasta (minus the wine sauce)...but the wine sauce is excellent! This has definitely become a favorite!

5 5

great recipe! i really loved the breadcrumb mixture! the only changes i made were to use panko breadcrumbs and i used thin pork chops instead of chicken cuz that's what i had! i will try with chicken next time! and i think next time i will add a dried crushed habenero to the sauce since it was a bit sweet for us. thanks so much!!