Pecan Crusted Chicken Breasts

Special thanks to: LW, Napa, CA Servings: 4 Directions: 1/2 cup+ 3 tbls olive oil, divided 1/4 cup + 4 tlbs Dijon mustard 1/4 cup dry white wine 1 tbls minced garlic 2 teasp finely chopped fresh sage leaves or 1 teasp of dried sage leaves 4 skinless, boneless chicken breasts 7 tbls pure maple syrup, Grade A dark amber 1 1/2 cups finely chopped Surratt Farms pecans 1 1/2 cup all purpose flour 1 teasp salt 1/2 teasp pepper Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrierate for at least 6 hours or overnight. To make sauce: Whisk maple syrup with 4 tbls Dijon. Taste and add 1 or 2 more teasp Dijon to taste.(Sauce may be refrigerated overnight. Bring to room temp. before serving. Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere. In a large skillet, heat remaining 3 tls olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.) Preheat oven to 425 degrees. Bake chicken until cooked through, about 12 minutes, if at room temp; 16 to 18 minutes if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest. Special Notes:

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