Pecan Chicken with Honey-Caramel Sauce


Serves 4


Pecan Chicken with Honey-Caramel Sauce


For 1 Batch(es)


  • 2 cups all-purpose flour
  • salt and pepper, to taste
  • 3 eggs
  • 1 cups Texas pecans, finely chopped
  • 1 cups panko or bread crumbs
  • 2 large carrots (and/or parsnips), peeled, sliced 1/4 inch thick
  • 3 potatoes, peeled, diced to 1/2 inch cubes
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons butter, plus more as needed
  • 4 ounces honey
  • olive oil, as needed

Pecan Chicken with Honey-Caramel Sauce Directions

  1. In a large bowl, mix together the flour, salt and pepper.
  2. Crack the eggs into a different bowl and whisk with a little cold water to make an egg wash.
  3. In a third bowl, mix the pecans with the panko.
  4. Meanwhile, bring a pot of water to a boil and blanch the carrots for 3 to 4 minutes. Remove to a plate.
  5. In the same pot, blanch the potatoes for 7 to 10 minutes, then remove to a lightly oiled sheet pan.
  6. To butterfly the chicken, lay each breast flat on the cutting board. Starting on the thickest end of the breast, with your knife parallel to the cutting board, carefully slice through the chicken. Stop when your knife is about ¼ inch from cutting all the way through.
  7. Open the breasts onto the cutting board and pound them out to about ¾-inch thickness.
  8. Dip the chicken cutlets first into the egg wash, then dredge in the flour, then dredge in the panko-pecan mix and transfer to a sheet pan. (This dredging process can be done a day ahead of time; store the coated chicken breasts divided by parchment paper in a sealed container in the refrigerator.)
  9. Heat the oven to 400°.
  10. Spray or brush the potatoes with a little olive oil. Roast the potatoes until golden brown—about 15 to 20 minutes.
  11. Heat the butter with a little olive oil in a large sauté pan over high heat until just before smoking. Sauté the carrots until blistered and slightly caramelized around the edges, then set aside.
  12. To the same sauté pan, add butter or oil and sauté the dredged chicken breasts until cooked through. Set aside.
  13. To the same pan, add 2 tablespoons of butter and the honey and cook over high heat until a thin caramel sauce is reached.
  14. Transfer the carrots and potatoes to serving plates.
  15. Lay the pecan chicken cutlets on top of the vegetables, then drizzle the honey-caramel sauce on top.

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