Adapted from yummyhealthyeasy.com
- Prep time: 20 mins
- Cook time: 20 mins
- Total time: 40 mins
Ingredients: Recipe for 6 servings.
Sauce:
Sauce:
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1 Tbsp. chopped green onions or shallot
- ½ c. water
- ¾ cup apple juice
- 1 cup (half pint container) heavy cream
- 2 Tbsp. honey
- 1 Tbsp. apple cider vinegar
- ¼ tsp. salt
- ¼ tsp. pepper
Chicken:
- 6 boneless, skinless chicken breasts
- ½ cup milk
- 2 Tbsp. butter
- 2 Tbsp. oil
- ¾ cup flour
- ¾ cup pecans
- 1 tsp. thyme
- ½ tsp. salt
- ¼ tsp. pepper
Directions:
- For sauce: Melt butter and olive oil in medium saucepan over low heat. Add onions or shallot and stir until softened. Add apple juice and water.
- Increase heat to high and boil until reduced to about ½ cup. Reduce heat to medium. Add the cream. Cook about 5 minutes (careful not to boil the cream over).
- Add the salt, pepper honey and vinegar. Heat for a few more minutes, or until thickened a bit more. Remove from heat and keep warm.
- Meanwhile, blend together flour, pecans, thyme, salt and pepper in a food processor. Dump pecan mixture onto a large plate. Pour milk into a medium sized bowl.
- In a large skillet, heat butter and oil over medium heat. Dip each chicken breast one at a time into the milk and then the pecan mixture. Pat to help adhere to the chicken.
- Cook chicken in prepared skillet, turning once until golden brown on both sides. Serve with apple cream sauce. Enjoy!
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