Treat your family to this gourmet medley of flavors in less than thirty minutes! Slicing the chicken breasts in half horizontally makes nice, thin pieces of chicken that will cook in a snap! Crusting the chicken with pecan meal creates a crisp exterior with a delicious, nutty taste. Then, to make your taste buds tingle, I’ve created a quick and easy sauce of white wine, enhanced with the addition of a spicy raspberry jam and a hint of orange. This recipe is sure to become a favorite for family meals or for company! Bon appétit!
Pecan-Crusted Chicken with Zesty Raspberry Sauce
- 2 Boneless, skinless chicken breast halves, halved horizontally
- JR’s Mix
- All-purpose flour for dredging
- 2 Eggs, beaten
- 1½ Cup Cuero Pecan House Pecan Meal
- 3 Tbsp Kinloch Pecan Oil
- 4 Green onions, thinly sliced including tops
- ½ Cup Dry white wine
- ½ Cup Faye’s Texas Naturals Raspberry Petin Jam
- 2 Tbsp Orange juice
- 1 Tbsp Orange zest
- Salt and pepper
- 2 Tbsp Minced flat-leaf Italian parsley (garnish)
To prepare the chicken: Season chicken pieces with JR’s Mix. Place flour, beaten eggs, and Pecan Meal each in separate shallow bowls. Dip seasoned chicken first in flour to coat on all sides, then the beaten egg, then in the Pecan Meal to completely coat each side. Heat Pecan Oil in a Swiss Diamond skillet over medium-high heat. Add chicken breasts, and brown on each side about 3 minutes, turning only once. Remove cooked chicken to a warm platter while preparing the sauce.
To prepare the sauce: In the same skillet used to cook the chicken, sauté the green onions until slightly tender. Add dry white wine, and stir to incorporate any browned bits in the pan. Stir in Raspberry Petin Jam, orange juice and orange zest. Simmer mixture until jam is completely melted, and onion is tender. Add salt and pepper as desired. Serve sauce over hot chicken and garnish with parsley and additional orange zest or orange strips. Delicious served with long grain and wild rice.