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Chicken Breasts With Pecans And Sun-Dried Tomatoes
6
Ingredients
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6 boned, skinned chicken breasts halves
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1 cup pecans, chopped & divided in half
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1/2 cup flour
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1/2 tsp. cayenne
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1/2 tsp. pepper
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1/4 cup reserved oil *
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1/2 cup chopped green onions
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4 Tbsp. butter
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2 cups milk, heated
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Tabasco, dash
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1/2 cup Cara Mia Sun Dried Tomatoes, drained, oil reserved*
Instructions
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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.
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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.
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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.
