Pecan Crusted Chicken with Apple Cream Sauce

• Meat

  • 6 Chicken breasts, boneless skinless

• Produce

  • 1 tbsp Green onions or shallot
  • 1 tsp Thyme

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 3/4 cup Flour
  • 1/2 tsp Pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 2 tbsp Oil
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 3/4 cup Pecans

• Drinks

  • 3/4 cup Apple juice

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Milk

• Liquids

  • 1/2 cup Water

• Tools & Equipment

  • 1 half 1 cup (half pint Container

Found on yummyhealthyeasy.com

Description

Ingredients

• Sauce:
• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 1 Tbsp. chopped green onions or shallot
• ½ c. water
• ¾ cup apple juice
• 1 cup (half pint container) heavy cream
• 2 Tbsp. honey
• 1 Tbsp. apple cider vinegar
• ¼ tsp. salt
• ¼ tsp. pepper
• Chicken:
• 6 boneless, skinless chicken breasts
• ½ cup milk
• 2 Tbsp. butter
• 2 Tbsp. oil
• ¾ cup flour
• ¾ cup pecans
• 1 tsp. thyme
• ½ tsp. salt
• ¼ tsp. pepper

Directions

• 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 ½ 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!