Sunday, November 6, 2011

Pecan Chicken with Blue Cheese Sauce.

Pecan Chicken with Blue Cheese Sauce

4 boneless skinless chicken breast halves
¼ teaspoon salt
1/8 teaspoon pepper
¼ cup flour
1 tablespoon fresh rosemary
¼ cup butter, melted
1 tablespoon brown sugar
¾ cup finely chopped pecans

Sauce:
1 cup heavy whipping cream
1/3 cup crumbled blue cheese
1 tablespoon finely chopped green onions
¼ teaspoon salt
¼ teaspoon pepper

Sprinkle chicken with salt and pepper.  In a shallow bowl, combine flour and rosemary; in a separate shallow bowl, combine butter and brown sugar.  Place pecans in another shallow bowl.  Coat chicken with flour mixture, then dip in butter mixture and coat with pecans.

Transfer to a greased baking sheet.  Bate at 375 degrees for 30-40 minutes or until cooked through.

Meanwhile, place cream in a small saucepan.  Bring to a boil; cook and stir for 8-10 minutes or until thickened.  Stir in the cheese, onion, salt and pepper.  Serve with chicken.