PECAN-CRUSTED CHICKEN WITH APPLE CREAM SAUCE

PECAN-CRUSTED CHICKEN WITH APPLE CREAM SAUCE

The flavorful Apple Cream Sauce complements the pecan-crusted chicken so wonderfully. The recipe uses unsweetened applesauce which believe it or not is fairly low in carbs and can be used in recipes such as this.

The chicken is moist and the crust is unusual and tasty and the Apple Cream Sauce sends the flavors over the top! It tastes like something you may order in a restaurant.

This breading is not anywhere near like the one I normally use, but it is very good, too.

You could serve this chicken with a salad of greens and toss in some crispy, toasted pecans and cubed cheese of choice to complement this dinner. If you want to get fancy, you could serve this chicken on top of the salad greens.

The sweetness of the sauce offsets the savory chicken. I love mixing savory and sweet flavors. This dish is something you could serve to company if desired. The pecan mixture atop the chicken is so unusual but it is the sauce that really makes this dish memorable.

You do need a large skillet which has a good nonstick surface for this recipe.

INGREDIENTS:

Apple Cream Sauce:

1 tbsp butter (15 mL)

1 tbsp light-tasting olive oil (15 mL)

2 tbsp chopped onions (30 mL)

1 cup heavy cream (250 mL)

¹/₂cup unsweetened applesauce (125 mL)

¹/₄cup water (60 mL)

2 tbsp honey substitute (30 mL)

1 tbsp apple cider vinegar (15 mL)

¹/₂tsp dried parsley (2 mL)

¹/₄tsp salt (1 mL)

¹/₄tsp black pepper (1 mL)

¹/₂tsp cornstarch, OR arrowroot powder (2 mL)

Pecan Breading:

³/₄cup pecans (175 mL)

³/₄cup Gluten-Free Bake Mix 2, OR (175 mL)

Keto Bake Mix

2 tbsp Parmesan cheese (30 mL)

1 tsp dried thyme (5 mL)

1 tsp salt (5 mL)

¹/₄tsp black pepper (1 mL)

Chicken:

6 large chicken breasts, sliced in half longitudinally

4 eggs

¹/₄cup heavy cream (60 mL)

¹/₄cup water (60 mL)

4 tbsp butter (60 mL)

4 tbsp light olive oil (60 mL)

INSTRUCTIONS:

Apple Cream Sauce: In nonstick frying pan in butter and olive oil and over medium heat, cook onions until soft. Add cream, applesauce and water. Cook 5 minutes. Add honey substitute, apple cider vinegar, parsley, salt and black pepper. Cook 2 minutes. Stir cornstarch, OR arrowroot powder into 2 tbsp (30 mL) sauce. Add into pan and continue to cook until sauce has thickened slightly. Set aside.

Pecan Breading: In food processor, combine pecans, Gluten-Free Bake Mix 2, OR Keto Bake Mix, Parmesan cheese, thyme, salt and black pepper. Process until the pecans are crumbed.

Chicken: In small bowl, beat eggs with fork and stir in heavy cream and water. Spoon some Pecan Breading over chicken breast cutlets and then dip into egg mixture and again spoon some Pecan Breading over chicken. This helps the breading adhere to the chicken. Be careful not to be too generous with the breading or you will run out of breading. You can always add more Parmesan cheese to the breading. I like to spoon the breading over the chicken that sits on a plate; otherwise the breading becomes wet and clumpy making it difficult to stick to the chicken breasts. Repeat with all the chicken breasts. Also, please note that you need a good nonstick pan to help the breading to adhere well during cooking.

In large, nonstick frying pan, in half the butter and olive oil, and over medium-high heat cook the half the chicken breasts at a time. Keep turning them as needed until browned and cooked through. Set aside in a warm, low oven that has been turned off and repeat with remaining chicken breasts. Serve Pecan-Crusted chicken with Apple Cream Sauce.

Yield: 12 servings

1 serving

351.2 calories

18.6 g protein

28.5 g fat

0.9 g fiber

4.3 g net carbs

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