Chicken Breasts With Pecans And Sun-Dried Tomatoes

Serves 6 This savory Chicken Breasts With Pecans And Sun-Dried Tomatoes recipe dish will have people asking for seconds in no time! #STARFineFoods Ingredients: 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* Instructions:

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.

Chicken Breasts With Pecans And Sun-Dried Tomatoes

Sun Dried Tomatoes

Made with fresh ripe tomatoes dried under the sun, perfect in frittatas, tossed in green salads or included in your favorite pesto recipe.

Learn More

Ingredients

  • 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*

Instructions

1

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.

2

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.

3

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.

1

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.

2

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.

3

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.

Serves: 6

In This Recipe

Sun Dried Tomatoes

Made with fresh ripe tomatoes dried under the sun, perfect in frittatas, tossed in green salads or included in your favorite pesto recipe.

Learn More

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