Pecan Crusted Chicken with Mushroom Cream Sauce
- Author: Annie Chesson
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- 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
- 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
- Blend 1/2 cup of your pecans in a food processor until they are finely ground
- Add the pecans to a bowl with the flour and season with salt and pepper. Stir to combine
- In a second bowl, beat your egg with some salt and pepper
- 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
- 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
- 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
- To this, add your remaining butter and your mushrooms + some salt/pepper. Cook until softened
- Meanwhile, chop your remaining pecans and toast them in a small pan. Set aside until ready to serve
- 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
- To serve, top each slice of chicken with sauce plus a sprinkle of toasted pecans!
Nutrition
- Serving Size: 1 piece of chicken + sauce + pecans
- Calories: 501
- Sugar: 3 g
- Sodium: 182 mg
- Fat: 45 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 120 mg