Recipe

Pecan Crusted Chicken With Creamy Rosemary Sauce Recipe

	Pleclare / All my dishes 5 months, 2 weeks ago Delicious pecan crusted chicken with a creamy sauce.Girl at work made this and brought me some to try. Yummy! Prep:20m Cook:20m Servings:4	Pleclare
	chicken breastegg whitescornstarchlemon juicepecansbread crumbsbutterwhipping creamrosemarywholegrain mustardsalt

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Ingredients

Chicken:

2 boneless,skinless chicken breasts,cut in half lengthwise

2 egg whites

2 tsp. cornstarch

1 tsp lemon juice

2 c finely chopped pecans

1 c plain bread crumbs

2 Tbs butter

Creamy Rosemary sauce:

1 c heavy whipping cream

1 tsp dried rosemary

1 Tbs whole-grain mustard

1/4 tsp salt

Directions

Chicken:Preheat ovewn to 400 degrees. Spray rimmed baking sheet with non-stick cooking spray.

Place chicken between 2 sheets of plastic wrap;,using meat mallet, pound until about 1/4" thick

In large bowl combine egg whites,cornstarch and lemon juice,whisking until combined. In a shallow dish,combine pecans and bread crumbs. Dip chicken breasts in egg white mixture. Dredge chicken in pecan mixture,shalking off excess. Let stand 15 mins.

In large skillet,melt butter over med-high heat; add chicken. Cook for 2 mins on each side,or till browned.

Place chicken on prepared baking sheet. Bakr 5 to 7 mins or till chicken cooked thru.

Creamy Rosemary Sauce: In small saucepan,combine cream and rosemary. Bring to boil over med-high heat. Reduce heat,and simmer until cream is reduced to 1/2 c. Stir in mustard and salt.

Serve over chicken.

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