Pecan Crusted Chicken with Mushroom Cream Sauce


  • 2 chicken breasts
  • 1/2 cup flour
  • 1 cup pecans, divided
  • 1 egg
  • 4 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 cups sliced mushrooms (we used button mushrooms, but anything will work)
  • 3/4 cup half and half


  1. Slice your chicken breasts in half so you have four pieces, pound each piece out with a meat mallet until they are all even thickness, and season all sides liberally with salt and pepper
  2. Blend 1/2 cup of your pecans in a food processor until they are finely ground
  3. Add the pecans to a bowl with the flour and season with salt and pepper. Stir to combine
  4. In a second bowl, beat your egg with some salt and pepper
  5. Dip each chicken breast half in egg before adding to the flour/pecan bowl and turning over and over until each piece has a nice, even coating of flour/pecan. Set aside until ready to cook
  6. In a large skillet, add 2 tablespoons of your butter + 2 tablespoons of olive oil over medium high heat. When the oil/butter is hot, add your chicken breasts and cook on both sides until they are deep golden brown and cooked through. Set aside to a plate and make your sauce
  7. Turn the heat down to medium and, in the same pan that you used for the chicken, add your shallot and garlic + a little salt and pepper. Cook until softened
  8. To this, add your remaining butter and your mushrooms + some salt/pepper. Cook until softened
  9. Meanwhile, chop your remaining pecans and toast them in a small pan. Set aside until ready to serve
  10. When the mushrooms are soft, add your half and half + a little salt/pepper to the pan and bring to a simmer. Simmer until the sauce has thickened and reduced – it shouldn’t take longer than several minutes
  11. To serve, top each slice of chicken with sauce plus a sprinkle of toasted pecans!