Pecan Crusted Chicken With Praline Cream

This recipe comes from one of our local cookbooks by Chef John Folse and Boscobel Cottage Plantation.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  cup  crushed pecans
• 6  boneless chicken breasts
• 1⁄2 cup  oil
• 1  cup flour
• 1  teaspoon  chopped thyme
• 1  teaspoon  chopped basil
• 1  egg
• 1⁄2 cup water
• 1⁄2 cup milk
• 1⁄4 cup  chopped pecans
• 1⁄4 cup  praline liqueur
• 2  cups heavy whipping cream

Directions

1. In heavy saucepan heat oil over medium heat.
2. Combine flour and pecans and season to taste using salt, pepper, thyme and basil.
3. In mixing bowl combine egg, water and milk.
4. Using a wire whisk whip ingredients until well blended.
5. Season eggwash with salt and pepper.
6. Dip chicken in eggwash and then in pecan flour shaking off excess.
7. Pan fry chicken until golden brown on both sides or approximately 7 to 10 minutes.
8. Remove and keep warm.
9. Drain all but 1 tablespoon of oil from skillet keeping pan drippings.
10. Add pecans and saute 1 minute.
11. Remove from heat and deglaze with praline liqueur.
12. Return to flame being careful as liqueur will ignite.
13. Add heavy whipping cream and bring to rolling boil then reduce to a simmer.
14. Reduce cream to one half volume.
15. Season to taste using salt and pepper.
16. Place chicken breast in the center of a ten inch plate and top with 2 ounces of the praline cream.