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Carolina Kitchen: Pecan Chicken with Maple-Dijon Sauce

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Pecan Chicken with Maple-Dijon Sauce

By Chef Randall Spencer, Old Rock Cafe

Ingredients:

  • 1 c olive oil
  • 1/2 c Dijon mustard
  • 1/4 c white wine
  • 1 tbsp garlic minced
  • 2 tsp fresh sage leaves, finely chopped
  • 4 ea. chicken breast, boneless skinless
  • 1/2 c maple syrup
  • 1 1/2 c pecans, finely chopped
  • 1 call-purpose flour
  • 1 tsp sea salt
  • 1/2 tsp fresh ground black pepper

Directions:

  1. Wisk 1/2 cup olive oil, 1/4 cup Dijon, wine, garlic, and sage in bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate overnight, turning once.
  2. Whisk maple syrup with 4 tablespoons Dijon. Mix pecans, flour, salt & pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture.
  3. In large skillet, heat olive oil over medium-high heat until hot. Add chicken. Cook until golden brown, 3 minutes per side. Place on greased baking sheet.
  4. Preheat oven to 425 degrees. Bake chicken until cooked through, 12 minutes. Transfer to plates, drizzle with maple-mustard sauce.
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