- 6 boned, skinned chicken breasts halves
- 1 cup pecans, chopped & divided in half
- 1/2 cup flour
- 1/2 tsp. cayenne
- 1/2 tsp. pepper
- 1/4 cup reserved oil *
- 1/2 cup chopped green onions
- 4 Tbsp. butter
- 2 cups milk, heated
- Tabasco, dash
- 1/2 cup Cara Mia Sun Dried Tomatoes, drained, oil reserved*
Mix ½ cup chopped pecans, flour, cayenne & pepper. Dredge chicken breasts in mixture. Heat 2 Tbsp. butter and 1/8 cup oil in deep, wide skillet. On medium-high heat, brown breasts on both sides. Remove to paper towel and keep warm in oven.
Reduce heat to medium, add remaining pecans, onion and sun-dried tomatoes and stir until heated through. Stir in 1-2 Tbsp. of flour mix.
Slowly pour in milk to make gravy of desired consistency. Add dash of Tabasco to taste. Return chicken breast to pan, spoon sauce over and serve.