This recipe was created by Erich's dad Bill.
The combination of the toasted pecans on the chicken and the sweetness of the beurre blanc make the flavor of this dish so unique, and it is one of my all-time favorites.
As is the case with many of our favorite recipes, it is not particularly difficult but there are many steps to follow. We only make this a couple of times a year, and always on a weekend because it is somewhat time-consuming.
I've never met anyone who didn't like this dish. It is always a hit with dinner guests, but keep in mind that you need to plan ahead and prepare in advance (breading the chicken, etc). We've made the mistake of not starting early enough and put dinner on the table way too late. Then again, it tastes so good that our guests always forgive us. ;)
As usual, this recipe is for two, but it leaves enough for the best leftovers you've ever had.
Ingredients
1 lb. chicken breasts
1 lb. chicken breasts
3 oz chopped pecans
1 egg
Salt and pepper
Panko bread crumbs
1/2 shallot
Juice of 1/2 lime
1 1/2 cup white wine
1 1/2 cup white wine
Dash white wine vinegar
3 oz Frangelico or hazelnut liqueur
1/2 cup whipping cream
1 stick butter
1/2 cup whipping cream
1 stick butter
Preparing the chicken
Finely chop the pecans. This is most easily done with a mini-food processor, but of course you can always smash them in a bag with a rolling pin or even a hammer.
On a plate, mix the pecans with an equal amount of panko bread crumbs.
Coat each chicken breast in egg white and then dredge in the pecan/panko mixture.
Sauce
In a small saucepan combine shallot, lime juice, wine, vinegar, white pepper, and Frangelico. Reduce to a glaze, add cream and bring to a boil. Strain and return to saucepan.
Reduce the heat to low. Whisk in the butter, one pat at a time, but do not let the previous pat completely melt before adding the next.
Tips
- I like to serve a little bit of green pasta on the side for color and for convenient transport of extra sauce. I recommend De Cecco Linguine with spinach.
- Plain broccoli also makes a nice accompaniment
- Erich and I are big Chardonnay fans, but any white wine would complement the candy-like sauce.
Sauce
In a small saucepan combine shallot, lime juice, wine, vinegar, white pepper, and Frangelico. Reduce to a glaze, add cream and bring to a boil. Strain and return to saucepan.
Reduce the heat to low. Whisk in the butter, one pat at a time, but do not let the previous pat completely melt before adding the next.
Tips
- I like to serve a little bit of green pasta on the side for color and for convenient transport of extra sauce. I recommend De Cecco Linguine with spinach.
- Plain broccoli also makes a nice accompaniment
- Erich and I are big Chardonnay fans, but any white wine would complement the candy-like sauce.
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