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Maple Pecan Chicken

Submitted by: Mary on 06/15/2004
1442 views
2.56 avg rating
160 votes
 
 
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Ingredients

1/4 C Dijon mustard
1/4 C Sugar free maple syrup
2 t Brandy
2 T Soy sauce
1 t Worcestershire sauce
1 Egg, beaten
2 T Heavy cream
1/2 C Finely ground pecans
1/2 C Almond flour

Salt, pepper, and garlic powder to taste
4 Double breasts of chicken, boned, trimmed, and split into 8 pieces
6 T Clarified butter
6 ozs Chilled, unsalted butter, cut into pieces
1/4 C Sliced toasted almonds

Directions

Whisk together mustard, SF maple syrup, brandy, soy sauce and worcestershire and set aside.



Dip chicken pieces into egg wash (beaten egg with 2 T heavy cream).



Mix together pecans and almond flour. Add salt, pepper, and garlic powder to taste. Press chicken breasts firmly into seasoned nut mixture, coating well.



Heat 2 T of clarified butter in a large skillet until bubbly hot. Add chicken and cook in batches, wiping pan clean and replenishing butter between batches.



Place in 350F degree oven and let bake about 30 minutes.



In a small saucepan, bring the maple-brandy sauce to a slow simmer. Remove from heat and whisking constantly add the 6 ozs of butter, one piece at a time. Allow each piece of butter to melt before adding another. Do not reheat sauce.



Arrange chicken on plates allowing 2 pieces per person. Pour sauce over chicken and sprinkle with sliced toasted almonds.

Servings

4

Calories

3.5

Time to prepare

20 minutes

Difficulty

Easy
 

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