Savory, nut-crusted chicken with a rich savory butter sauce makes a fantastic dish. Pairs well with mashed potatoes, roasted smashed garlic potatoes, or blanched green beans. Do all the prep work ahead of time and make the sauce while the chicken is baking.
Beurre Blanc (French Butter Sauce)
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Prep Time:
5m
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Cook Time:
15m
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Total Time:
20m
Ingredients
- 1 tbsp. Butter
- 1 Shallot, finely diced (1/4 c)
- 2 tbsp. Champagne or white wine vinegar
- 3 tbsp. Dry white wine
- 1/3 c Heavy cream
- 8 tbsp. Butter, cut into knobs (~12 pieces)
- Sea salt
Instructions
- Heat 1 tbsp of butter over medium heat in 1.5 qt sauce pan. Add the shallots and cook for 1 minute.
- Add the vinegar and wine, whisk to combine, and cook until the liquid is almost completely reduced
- Add heavy cream and bring to a near boil. Remove from heat.
- While whisking rapidly, add the pieces of butter a couple at a time. Wait until the butter pieces are fully integrated before adding more. Salt to taste.
- If reheating, heat over low and stir frequently to prevent the sauce from breaking.
- Note: for a lighter 2-person non-wine version, use 6 tbsp of butter instead of 8 and sub an extra 1 tbsp of vinegar and 1/8 tsp sugar for the wine
Pecan Crusted Chicken
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Prep Time:
10m
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Cook Time:
25m
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Total Time:
35m
Ingredients
- 1 Large egg
- 2 Chicken breasts
- 1/2 c Pecans, finely chopped or crushed
- 1/2 c Plain bread crumbs
- 1/4 tsp. Nutmeg, freshly ground
- Sea salt
- Black pepper, freshly ground
- Olive oil
Instructions
- Preheat oven to 325°F. Clean chicken breasts, season, and set aside.
- Combine Pecans, bread crumbs, nutmeg, 1/4 tsp salt, and a pinch of pepper in a small bowl and stir to combine. Alternatively, Place all ingredients unprepared or chopped in a food processor and pulse grind to combine. Spread mixture on a plate.
- Beat the egg in a medium bowl, add 1 tsp of water and combine. Dredge each piece of chicken in the egg then coat with the pecan bread crumb mixture. Set aside.
- In a large non-stick pan, heat 3 tbsp olive oil. Cook chicken 3-4 minutes on each side, until golden brown. Transfer pan to the oven and bake for 10-15 mins, until cooked through and a thermometer reads 165°F. When done, remove from oven and set aside, tenting with foil, for at least 10 mins.
