6 servings


          This is an impressive yet easy dish for entertaining. The technique for cooking the chicken gives a perfectly moist result and the pecan butter sauce is a lovely accompaniment. Both the sauce and the rice may be made in advance and reheated.


Nutty brown and wild rice

Pecan butter sauce


6 large chicken breasts, split



2 tablespoons minced fresh parsley

2 tablespoons vegetable oil

2 tablespoons butter

2 tablespoons chopped chives for garnish


          Prepare both the rice and the pecan butter sauce and set aside. Turn on the broiler. Bone the chicken breasts, reserving the skin and bones. Put the skin and bones on a large cookie sheet and place 4 to 6 inches under the broiling; element. Broil, leaving the door ajar, until lightly browned, 6 to 8 minutes.

          Set the oven temperature at 275° F. Sprinkle the chicken cutlets lightly with salt, pepper and 1 tablespoon parsley. Heat the oil and butter in a large sauté pan over medium-high heat. Add the chicken and sauté to brown on both sides for a total of 1 1/2 to 2 minutes. Put the chicken cutlets on top of the browned bones on the cookie sheet. This helps keep the chicken moist. Bake for 15 minutes or up to 20 minutes. Discard the bones and skin or reserve to make chicken stock.

          Arrange 2 pieces of chicken on each plate, leaving a 1 1/2-inch space at the plate edge. Spoon the sauce over the chicken and allow it to spill onto the outer edge of the plate. Add a large spoonful of rice. Sprinkle the chicken with parsley or chives for garnish.