CHICKEN IN PECAN BUTTER SAUCE
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
Pecan butter sauce
chicken breasts, split
minced fresh parsley
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.
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.