Southern Pecan-Crusted Chicken with Praline Cream

Pecan Crusted Chicken With Praline Cream

Description:
Indulge in the rich flavors of the South with this exquisite recipe for Pecan Crusted Chicken with Praline Cream, originating from Chef John Folse and the historic Boscobel Cottage Plantation. This dish combines tender boneless chicken breasts coated in a crunchy pecan crust, served alongside a decadent praline cream sauce that is sure to elevate your dining experience.

Cooking Times:

Ingredients:

• 1 cup pecans, finely chopped
• 6 boneless chicken breasts
• 1/2 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 egg
• 1 tablespoon water
• 1 tablespoon milk
• Salt and pepper, to taste
• 1/2 cup pecans, whole
• 1/2 cup heavy whipping cream
• Praline liqueur (for deglazing)

Nutritional Information (per serving):

• Calories: 941.8
• Fat: 79g
• Saturated Fat: 26.6g
• Cholesterol: 239.6mg
• Sodium: 143.9mg
• Carbohydrates: 22.3g
• Fiber: 2.8g
• Sugar: 1.1g
• Protein: 37.8g

Instructions:

1. Prepare Pecan Flour Mixture:

   • In a heavy saucepan, heat oil over medium heat.
   • Combine finely chopped pecans with flour, thyme, basil, salt, and pepper in a bowl.

2. Prepare Eggwash:

   • In another mixing bowl, whisk together the egg, water, and milk until well blended.
   • Season the eggwash with salt and pepper.

3. Coat Chicken:

   • Dip each chicken breast into the eggwash mixture, ensuring it is thoroughly coated.
   • Dredge the chicken in the pecan flour mixture, shaking off any excess.

4. Cook Chicken:

   • In a skillet, pan fry the chicken breasts in oil until they are golden brown on both sides, about 7 to 10 minutes per side.
   • Remove the chicken from the skillet and keep warm.

5. Prepare Praline Cream Sauce:

   • Drain most of the oil from the skillet, leaving about 1 tablespoon of pan drippings.
   • Add whole pecans to the skillet and sauté for 1 minute.
   • Remove the skillet from heat and deglaze with praline liqueur (be cautious as it may ignite).
   • Return the skillet to heat and add heavy whipping cream, bringing it to a rolling boil.
   • Reduce the cream sauce to half its original volume, stirring occasionally.
   • Season the sauce with salt and pepper to taste.

6. Serve:

   • To serve, place each cooked chicken breast on a plate.
   • Spoon approximately 2 ounces of the praline cream sauce over each chicken breast.
   • Garnish with additional chopped pecans if desired.

Notes:

• This dish pairs beautifully with steamed vegetables or a fresh green salad.
• Ensure the praline liqueur is added carefully to avoid any accidents with flames.
• Adjust seasoning according to personal preference, as the flavors can be tailored to suit individual tastes.

Experience the essence of Louisiana cuisine with this delightful Pecan Crusted Chicken with Praline Cream recipe. Perfect for a special dinner or when you want to impress your guests with a taste of Southern hospitality and flavor. Each bite combines the crunchiness of pecans with the creamy richness of the praline sauce, creating a harmony of textures and tastes that will leave everyone at your table satisfied and asking for more. Enjoy this culinary masterpiece straight from the heart of Louisiana’s culinary traditions! 🍗🥃