Pecan Chicken Saute

1. 1

   In a food processor, combine pecans and flour.

2. 2

   Pulse until nuts are finely chopped but not oily.

3. 3

   Transfer to a plate.

4. 4

   Season chicken breasts with salt and pepper and dredge in pecan crumbs, pressing so coating adheres.

5. 5

   In a large skillet, melt 2 T butter over medium heat.

6. 6

   Add chicken and cook, turning once, until crust is browned and meat is white but still moist inside, about 8 minutes total.

7. 7

   Remove with tongs to a warm platter, leaving drippings in pan.

8. 8

   Melt remaining 1/2 T butter in skillet.

9. 9

   Add shallots and sage and cook, stirring, until fragrant, about 30 seconds.

10. 10

    Add wine, raise heat to high, and boil until slightly reduced, about 2 minutes.

11. 11

    Pour sauce over chicken to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.