Pecan Chicken with Chutney Recipe
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 eggs
- 1/3 cup buttermilk
- 1/8 teaspoon hot pepper sauce
- 1 cup finely chopped pecans
- 3/4 cup dry bread crumbs
- 6 boneless skinless chicken breast halves (6 ounces each)
- 2 tablespoons butter
- 2 tablespoons canola oil
- PEACH MANGO CHUTNEY:
- 2 cups sliced peeled fresh or frozen peaches, thawed
- 1 cup mango chutney
- 1. In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, whisk the eggs, buttermilk and hot pepper sauce. In a third bowl, combine pecans and bread crumbs.
- 2. Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture, then dip in egg mixture and coat with pecan mixture.
- 3. In a large skillet over medium heat, cook chicken in butter and oil for 8-10 minutes on each side or until a meat thermometer reads 170°.
- 4. Meanwhile, in a small saucepan, combine peaches and chutney. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Serve with chicken. Yield: 6 servings (1-3/4 cups chutney).
1 serving (1 each) equals 566 calories, 26 g fat (5 g saturated fat), 97 mg cholesterol, 707 mg sodium, 69 g carbohydrate, 4 g fiber, 14 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.