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1
In heavy saucepan heat oil over medium heat.
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2
Combine flour and pecans and season to taste using salt, pepper, thyme and basil.
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3
In mixing bowl combine egg, water and milk.
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4
Using a wire whisk whip ingredients until well blended.
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5
Season eggwash with salt and pepper.
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6
Dip chicken in eggwash and then in pecan flour shaking off excess.
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7
Pan fry chicken until golden brown on both sides or approximately 7 to 10 minutes.
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8
Remove and keep warm.
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9
Drain all but 1 tablespoon of oil from skillet keeping pan drippings.
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10
Add pecans and saute 1 minute.
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11
Remove from heat and deglaze with praline liqueur.
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12
Return to flame being careful as liqueur will ignite.
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13
Add heavy whipping cream and bring to rolling boil then reduce to a simmer.
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14
Reduce cream to one half volume.
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15
Season to taste using salt and pepper.
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16
Place chicken breast in the center of a ten inch plate and top with 2 ounces of the praline cream.
