How to make it

  • 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.

Reviews & Comments 5

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    " It was excellent "
    chichimonkeyface ate it and said...
    sounds delcious!
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  • valinkenmore 5 years ago
    Sounds yummy - since I have a hazelnut tree in my yard and Frangelico is a hazelnut liquer - I think I'll try using hazelnuts instead of pecans - worth a try! Thanks for the wonderful post and a very high 5 to you!
    Valerie
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  • conner909 5 years ago
    Wow....sounds rich!
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    " It was excellent "
    mjcmcook ate it and said...
    ~HELLO~
    'Frangelico' liqueur could be called
    'an 'elixir' from the Italian gods! It must be tried to 'Believe' !
    Thanks for this "5"FORK!!!!! recipe~
    ~*~mj~*~
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  • cabincrazyone 5 years ago
    I agree that this sound yummy. I never heard of Frangelico liqueur, but I love white sauce ... of any flavor.
    Thanks.
    Was this review helpful? Yes Flag

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