Pecan Chicken with Raspberry sauce

Special thanks to: KE, Rochester, NY Servings: 4 Directions: Pecan Chicken w/ raspberry sauce 20 minutes before you start to cook the chicken, start the sauce Raspberry Sauce: 1/2 Cup Red Wine Vinegar 1/2 Cup Black Raspberry Liqueur 1/3 Cup Heavy Cream 2 sticks butter In a sauce pan put the vinegar and the liqueur Simmer until reduced by half, Then add Heavy Cream/ Simmer until reduced to a syrup. Over low heat add 2 sticks butter in small pieces stirring constantly with a wire whisk. 6 Boneless Chicken Breast pounded thin set aside In one bowl, mix the following and set aside: 1 egg 1 c milk In another shallow bowl mix: 1 ½ cups Italian bread crumbs 1 c finely chopped pecans Dip chicken into egg mixture and then into the bread crumb mixture. In a sauté pan heat olive oil and a little butter. Pan fry the chicken breasts until brown and set aside, You can place the chicken in the oven to keep warm. Special Notes: This can feed 4-6 people depending on appetites.

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