Pecan Crusted Chicken With Praline Cream

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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