This dinner was high on taste. My husband approved of the Creamy Bacon Sauce as he loves bacon.
If you are wanting more of a crunch to your breading, then chop the pecans finely and don't let them be ground into a nut flour in the food processor. The chicken is double dipped into the egg and cream mixture and then the dry pecan breading to make sure the breading adheres well and is substantial enough. Remember to spoon the breading over the chicken on another plate as this helps the breading to remain dry and also ensures you will have enough breading for all the chicken.
You don't have to cut the chicken breasts in half longitudinally, but I do recommend it as that ensures easier, quicker cooking of the chicken in the pan and prevents the possibility of the chicken becoming tough if one overcooks it in an attempt to get very thick chicken breasts to cook through properly.
The gravy is creamy and savory. You don't want to skip that. It makes the meal extra special.
You can serve the meal with any type of vegetables or salads.
The pecan crust is different and uber-tasty. You can garnish the chicken with fresh parsley, if desired. The flavors of this meal are sure to delight. Remember I used skinless chicken breasts. As always chicken dinners like this are high in nutrition. Enjoy!
Creamy Bacon Sauce:
1 tbsp butter (15 mL)
1 tsp minced garlic (5 mL)
1/2
cup chicken broth (125 mL)
11/2 tsp lemon juice (7 mL)
1 cup heavy cream, OR (250 mL)
3/4 cup
coconut milk (175 mL)
1 tsp dried parsley (5 mL)
1 tsp arrowroot powder, OR cornstarch (5 mL)
1/2
tsp salt (2 mL)
1/2
tsp black pepper (2 mL)
3 slices bacon cooked, chopped
Pecan Breading:
3/4
cup pecans (175 mL)
3/4
cup Gluten-Free Bake Mix 2, OR (175 mL)
Keto Bake Mix, OR almond flour
2 tbsp Parmesan cheese (30 mL)
1 tsp dried thyme (5 mL)
1 tsp salt (5 mL)
1/4
tsp black pepper (1 mL)
Chicken:
6 large chicken breasts, cut in half longitudinally
4 eggs
1/4
cup heavy cream (60 mL)
1/4
cup water (60 mL)
4 tbsp butter (60 mL)
4 tbsp light olive oil (60 mL)
INSTRUCTIONS:
Creamy Bacon Sauce: In butter, cook garlic over medium heat 1 minute. Add chicken broth, lemon juice, heavy cream, OR coconut milk, parsley, arrowroot powder, OR cornstarch, salt and black pepper. Cook until slightly thickened. Stir in cooked bacon bits.
Pecan Breading: In food processor, combine pecans, Gluten-Free
Bake Mix 2, OR Keto Bake Mix, OR almond flour, Parmesan
cheese, thyme, salt and black pepper.
Process until the pecans are finely ground (this is especially important
if someone in the family is not that fond of nuts on chicken – this way it is
more of a pecan flour mixture). Place mixture
on a dinner plate.
Chicken: In small bowl, beat eggs with fork and stir
in heavy cream and water. Spoon some Pecan Breading over chicken breast 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. I like to spoon it over the chicken that sits
on a plate; otherwise the breading becomes wet and clumpy making it difficult
to stick to the chicken breasts and one could otherwise run out of breading. Repeat with all the chicken breast cutlets
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 Creamy Bacon
Sauce.
Yield: 12 servings
1
serving
342.5
calories
20.0
g protein
27.3
g fat
0.5 g fiber
3.8 g net carbs
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