Pecan Crusted Chicken With Raspberry Sauce Recipe #282907
Elegant yet simple and oh so good! Add a salad and bread for a great dinner.
by Vicki in CT
40 min | 10 min prep
SERVES 4 -6
- 1/2 cup pecans
- 1 pinch salt
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 4-6 chicken cutlets (or boneless skinless chicken breasts)
- 1/2 cup raspberry preserves
- 2 tablespoons honey
- 1 teaspoon balsamic vinegar
- olive oil
- In food processor (or can finely chop with knife) chop pecans; add flour and salt.
- Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well.
- Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined.
- Pan fry chicken in small drizzle of olive oil on medium heat until browned on both sides. (With cutlets this will take a very small amount of time. If using larger breasts, adjust cooking time.).
- Drizzle warmed sauce over chicken to serve.
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5 stars