Pecan Chicken And Gravy Recipes

Steps:

• Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
• In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
• Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

Steps:

• In shallow dish, mix bread crumbs and pecans. In another shallow dish, mix 1/2 cup of the flour and 1/4 teaspoon of the pepper. Sprinkle chicken with 1/2 teaspoon of the salt. Coat chicken in flour mixture, then dip into eggs and coat with pecan mixture.
• In 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Cook 2 chicken breasts 6 to 8 minutes, turning once, until no longer pink in center. Remove from skillet; cover to keep warm. Repeat with 2 tablespoons butter and remaining chicken.
• In same skillet, melt remaining 2 tablespoons butter over medium heat. Add remaining 1/4 cup flour, stirring until blended. Gradually add milk; cook 8 to 10 minutes, stirring frequently, until thickened. Stir in remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Serve gravy with chicken.

Steps:

• 1. Place pecans in food processor and process on high speed till it is a smooth paste (about 6 -10 min.)
• 2. Cut the bread into pieces and add to the processor. Process till it is a thick smooth paste. (if using chicken bouillon you can add it now)
• 3. Lower the speed of the processor and start adding the hot broth in a stream (or hot water if using bouillon) till it is all incorporated.
• 4. Pour the gravy into a saucepan and heat. Add broth (or water to adjust its thickness to your liking noting that it will thicken considerably as it cools. Serve over white rice and chicken or turkey.

Steps:

• Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
• In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
• Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
• Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
• Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
• Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
• Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

Steps:

• In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

Steps:

• Sprinkle chicken with salt and pepper; place in a greased 13x9" baking dish.
• Combine butter and the 4 tablespoons of mustard; stir well. Pour over chicken; sprinkle pecans over top.
• Bake, uncovered, at 375 for 35 minutes or until chicken is done.
• Remove chicken to a serving platter, reserving drippings in dish; keep warm.
• Combine remaining 1 tablespoons mustard, pan drippings, and sour cream in a large saucepan; cook over medium heat until thoroughly heated, stirring often.
• To serve, pour sauce over chicken.

Steps:

• Preheat oven to 400°F.
• Sprinkle chicken with salt & pepper.
• Mix panko crumbs with the chopped Pecans.
• Melt 2 tbsp butter in an oven proof skillet (that will be large enough to accommodate the 4 breasts) & melt butter over low heat.
• Paint the breasts with the butter and coat them with the panko/nut mixture.
• Heat the skillet over medium heat and put in the breasts
• Sauté the chicken until brown on the bottom, flip breasts and place the skillet in the preheated 400°F oven.
• Bake until the breasts are done approx 18 minutes, depending on the size of the breasts.
• Remove chicken to a platter and keep warm.
• Remove any bits & pieces from the skillet.
• Add remaining 2 tbsp butter to the skillet & sauté the shallots approx 1 minute, add the broth approx 1 minute.
• Add parsley.
• Drizzle sauce over the chicken & serve.