Monday, February 17, 2014

Pecan Chicken with Chutney

This chicken is AMAZING, however I must warn you it is a fairly expensive dish, between the pecans and the chutney you will be spending some money.  This is great and it has a little bit of a tang to it.  I hope you enjoy it as much as we did!

3/4 cup all purpose flour
1/8 tsp salt
1/8 tsp pepper
2 eggs
1/3 cup buttermilk
1/8 tsp hot pepper sauce
1 cup finely chopped pecans
3/4 cup dried bread crumbs
6 chicken breast
2 tb butter
2 tb canola oil

Peach Mango Chutney:
2 cups sliced peeled peaches
1 cup mango chutney

In a shallow bowl, combine the flour, salt and pepper. 
In another shallow bowl, whisk the eggs, buttermilk and hot pepper sauce. 
In a third bowl, combine pecans and bread crumbs.
Flatten chicken to 1/4-in. thickness. 
Coat chicken with flour mixture, then dip in egg mixture and coat with pecan mixture.
In a large skillet over medium heat, cook chicken in butter and oil for 8-10 minutes on each side or until a meat thermometer reads 170°. 
Meanwhile, in a small saucepan, combine peaches and chutney. 
Bring to a boil. 
Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. 
Serve with chicken.
Yield: 6 servings (1-3/4 cups chutney).
Pecan Chicken with Chutney Recipe

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