Recipe

Pecan Crusted Chicken With Frangelico Cream Sauce Recipe

	Indicatorsrule1 / All my dishes 4 months, 3 weeks ago I haven't tried this yet but came across it in a B and B cookbook I have. Sure sounds like a winner to me. Going to try it soon. Prep:30m Cook:10m Servings:4	Indicatorsr
	pecan chicken frangelico

Does this look good? Yeah! / Nope

Fans

chichimonk

mjcmcook

Ingredients

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

Directions

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.

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Comments

cabincrazyone 4 months, 3 weeks ago said:
I agree that this sound yummy. I never heard of Frangelico liqueur, but I love white sauce ... of any flavor.
Thanks.

mjcmcook 4 months, 3 weeks ago 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~*~

conner909 4 months, 3 weeks ago said:
Wow....sounds rich!

valinkenmore 4 months, 3 weeks ago said:
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

chichimonkeyface 4 months, 3 weeks ago said:
Sounds delcious!

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