Pecan Crusted Chicken With Apple Cream Sauce Recipes

PECAN CRUSTED CHICKEN WITH APPLE CREAM SAUCE

Steps:

• For sauce: Melt butter and olive oil in medium saucepan over low heat. Add onions or shallot and stir until softened. Add apple juice and water.
• Increase heat to high and boil until reduced to about 1/2 cup. Reduce heat to medium. Add the cream. Cook about 5 minutes (careful not to boil the cream over).
• Add the salt, pepper honey and vinegar. Heat for a few more minutes, or until thickened a bit more. Remove from heat and keep warm.
• Meanwhile, blend together flour, pecans, thyme, salt and pepper in a food processor. Dump pecan mixture onto a large plate. Pour milk into a medium sized bowl.
• In a large skillet, heat butter and oil over medium heat. Dip each chicken breast one at a time into the milk and then the pecan mixture. Pat to help adhere to the chicken.
• Cook chicken in prepared skillet, turning once until golden brown on both sides. Serve with apple cream sauce. Enjoy!

CHICKEN WITH APPLE CREAM SAUCE

Steps:

• In a large skillet, brown the chicken in oil over medium heat for 4 minutes on each side. Combine the apple juice, lemon juice, rosemary, salt and pepper; pour over chicken. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine cornstarch and cream until smooth; gradually stir into cooking liquid in skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley. Return chicken to skillet and heat through. Serve with rice.

PECAN CRUSTED CHICKEN WITH APPLE CREAM SAUCE

Steps:

• Melt butter and add chopped apples in a medium saucepan over low heat. Sauté apples for 5 minutes. Add apple cider and water. Stir until mixed and increase to bring to boil.
• Reduce mixture until it reaches ½ cup in saucepan. Reduce temperature to medium.
• Add the remaining ingredients and stir often. Cook for about 10 minutes. Make sure cream doesn't boil over. Leave to a simmer and let thicken. Serve over chicken.
• Preheat oven to 400 °F. Grease 13x9 casserole dish. Heat oil in pan for chicken breast on medium heat.
• Pound chicken breast and season with salt and pepper.
• Combine flour and chopped pecan in a dish. Whisk milk and eggs in a separate dish.
• Dip chicken breast in egg/milk mixture then into pecan flour mixture.
• Lightly fry each chicken breast in oil for about 2 minutes on each side and put into casserole dish. Bake uncovered chicken breast in oven for 30-40 minutes.

APPLE FILLED CHICKEN IN PECAN CREME SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking pan.
• Using a sharp knife, carefully cut a large pocket in each chicken breast. (Hint: Cutting close to the smooth side of the breast ensures no holes in the chicken.) Place 1 half-slice of provolone inside each chicken, followed by half of the apple slices, and a small amount of shallot or onion, to suit your tastes. Top with the remaining half slice of provolone. Pull the chicken back together, sprinkle with a small amount of milk, and coat with breadcrumbs. Place stuffed breasts on baking pan.
• Bake in preheated oven for 30 to 35 minutes, or until no longer pink, and juices run clear.
• While the chicken bakes, you may start your sauce. In a double boiler over lightly simmering water, combine the egg yolks and sugar. Beat until the yolk lightens and froth forms. Slowly add the wine, stirring constantly, until the sauce thickens. Remove from the heat and stir in the pecans and vanilla. The sauce looks nice served under the chicken with a small amount drizzled over it.

PECAN CHICKEN WITH MAPLE PECAN SAUCE

Steps:

• To toast pecan pieces, bake in 375F oven for 4 to 5 minutes.
• Keep oven preheated.
• For chicken: In a shallow bowl, mix together buttermilk and egg.
• Place chicken breasts in buttermilk mixture.
• In a second mixing bowl, combine pecans, cracker crumbs and salt.
• Turn chicken breasts in buttermilk, then coat with pecan mixture.
• Place chicken breasts in a greased shallow baking dish and drizzle with melted butter.
• Bake in preheated oven for 45 to 50 minutes or until chicken is no longer pink inside.
• Serve with Maple Pecan Sauce.
• Maple Pecan Sauce: In a small saucepan, mix sugar, maple syrup, water, soy sauce and cornstarch; bring to a boil, stirring until sugar is dissolved.
• Remove from heat and add lemon juice and orange rind; stir.
• Just before serving, bring sauce to a boil; remove from heat and stir in toasted pecans.
• Makes 1 cup.

PECAN CRUSTED CHICKEN WITH RASPBERRY DRIZZLE

Steps:

• Preheat oven to 425°F.
• Mix flour, cayenne, 1/8 tsp salt and a few turns of the pepper mill in a shallow bowl.
• Mix egg and milk in another small bowl.
• Combine pecans and breadcrumbs and remaining salt on waxed paper or in a shallow dish.
• Pat thighs dry and dredge in flour mixture, then dip in egg mixture, then coat with pecan mixture on both sides, pressing in gently to help them adhere.
• Place on a shallow baking sheet and bake for 35 minutes or until chicken is done. Don't overcook or chicken will be dry.
• While chicken is cooking, in a small bowl combine raspberry preserves, mustard and honey, mixing well. Heat in microwave until hot. This can also be done in a small saucepan on the stove, but it's just as good in the microwave and you don't have to dirty another pan.
• Place chicken on plate and drizzle with raspberry sauce.