Shelly's Recipe

PECAN CRUSTED CHICKEN WITH FRANGELICO CREAM SAUCE

Category: Chicken

Chicken:
4 Boneless chicken breasts
Salt and pepper
3 eggs
1/2 cup milk
2 cups finely crushed pecans
1 cup coarse bread crumbs
1 cup flour
Canola oil

Sauce:
1 cup Frangelico liqueur
3 cups light cream
1/2 cup sugar
Pinch of salt
Roux (1 Tbsp flour and 1 Tbsp melted butter

Rinse and trim the fat off chicken. Lightly salt and pepper one side of each breast and set aside. In a bowl, mix eggs and milk. In a separate bowl, mix pecans and bread crumbs. In a third bowl, have the flour ready. Coat the chicken breasts in the flour, then dip in the egg mixture, then into the pecan mixture, pressing down to coat well. Set chicken aside.

In a saucepan, reduce Frangelico to half. Add cream, sugar and salt. Bring to light boil (careful not to burn), then add roux to thicken. While sauce is cooking, heat a deep skillet with about 1/2 inch of canola oil. Once fully heated, place coated chicken breasts in oil and cook about 4 minutes on each side until done. Serve chicken with sauce drizzled on top. Serves 4