Pecan Chicken Saute

Great if you like the flavor of toasty pecans.

• Ready In: 16 mins
• Serves: 4

Ingredients

• 3⁄4 cup pecans
• 2  tablespoons flour
• 4 (5 ounce)  boneless skinless chicken breast halves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2 1⁄2 tablespoons butter
• 3  tablespoons shallots, finely chppd
• 1  teaspoon dried sage
• 1⁄2 cup dry white wine

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.