Recipe: Pecan Crusted Chicken and Raspberry Sauce for Chicken - for Sue

PECAN CRUSTED CHICKEN

2 4 oz. chicken breasts
salt & pepper
flour
egg wash (1 egg beaten with 1 tsp water)
ground pecans
bread crumbs
salted whole butter

Skin and bone chicken breasts, salt and pepper to taste and dredge in flour. Dip in egg wash and coat with pecans and bread crumb mixture. Saute in butter till golden brown on both sides.

Source: Chefnorm/Chicken

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RASPBERRY SAUCE FOR CHICKEN

1/2 tbsp butter
3 scallions, chopped
2 tb plus 2 tsp.raspberry vinegar
1/4 cup chicken broth
2 tbsp plus 2 tsp. heavy cream
1/2 tbsp dijon mustard
1/2 cup fresh or frozen raspberries

In a skillet or pot, melt remaining 1/2 tbsp. butter over medium-high heat. Add scallions and cook, stirring, until soft and fragrant, 1-2 minutes.

Stir in vinegar, chicken broth, cream and mustard. Bring to a boil, reduce heat to medium and boil until sauce thickens slightly, 2-3 minutes.

Add raspberries; stir gently. Cook until just heated through, about 1 minute.

To serve, arrange chicken on a platter. Pour raspberries and sauce over chicken. This recipe is easily doubled for a larger group or larger appetites.

Source: Chefnorm/Chicken