Recipe(tried): Pecan Crusted Chicken Medallioons and Rosemary Chicken with Thyme

Here are two that are a favorite with us for dinner parties....

PECAN CRUSTED CHICKEN MEDALLIONS

1/4 cup pecan nuts
(roasted and salted)
1/2 cup flour
1 egg
1/4 cup milk
4 tablespoons pomery
mustard
1 tablespoon mayonnaise
2 boneless, skinless chicken
breasts
Vegetable oil

Make pecan flour: mix together flour, pulverized nuts and season with salt and fresh black pepper. Make egg dip for chicken breast: mix one egg with milk and 1 tablespoon mustard, and season with salt and fresh black pepper.

Make mustard sauce:
Mix remaining mustard and mayonnaise, and thin with water.

Slice the chicken breasts in 3 horizontal slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper.

Flour chicken pieces and dredge in the egg dip, then flour them again. Saute them for 3 minutes on each side or until golden brown. Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear. Remove the chicken from the oven. Serve with mustard sauce. Serves 2.

I serve this with petite whole green beans topped with caramelized onions. I cut the chix on a diagonal, place
some raspberry sauce on the plate and fan
out the chix on TOP of the sauce in a semi-
circle...the colors look beautiful and it
tastes good too.

RASPBERRY CHICKEN WITH THYME
4 servings

1 1/2 cups fresh raspberries (sometimes I
have to use frozen)
8 fresh thyme sprigs plus 1 teaspoon minced
thyme
4 boneless chicken breast halves, with skin
Salt and freshly ground pepper
3 tablespoons cold unsalted butter, cut into
pieces
1 teaspoon Olive Oil
1/3 cup dry white wine
2 tablespoons balsamic vinegar
1 shallot, minced
1/2 cup chicken stock or canned low-sodium
broth

1. Press half of the raspberries through a
fine stainless steel strainer; reserve the
puree.

2. Tuck one thyme sprig under the skin of
each chicken breast, loosening the skin as
little as possible. Season the chicken with
salt and pepper.

3. In a large, heavy, nonreactive skillet,
melt 1/2 tablespoon of the butter in the oil
over high heat. When the butter stops
foaming, add the chicken, skin side down,
and cook for 1 minute. Reduce the heat to
moderate and cook until the skin is nicely
browned, about 5 minutes longer. Turn the
chicken and brown the second side, about 6
minutes. Transfer the chicken to a plate and
keep warm in a low oven. Pour the fat from
the skillet.

4. Add the wine, vinegar, shallot and minced
thyme to the skillet and boil over
moderately high heat for 2 minutes, stirring
to deglaze the pan. Add the chicken stock
and boil until reduced to 1/4 cup, about 5
minutes. Stir in the reserved raspberry
puree and cook until warmed through. Remove
from the heat and whisk in the remaining 2
1/2 tablespoons butter.

5. Slice the chicken breasts crosswise or
leave them whole. Transfer to warmed plates
and spoon the sauce on top or alongside.
Garnish with the remaining thyme sprigs and
whole raspberries (if you have them) and
serve.