R & R Pecan Chicken with raspberry sauce

I am sorry, but I do not know who posted this recipe. I remember the story of a chef that left one restaurant and then was in the newspaper with his famous recipea while later. It looked really good so I saved it the other day-maybe last week. I really dont remember the exact date.
Well I make it for dinner tonight and all I got to say is OMG what a wonderful dish! I wouldnt change a thing!!! unbelieveable taste and flavor combination!

Pecan Chicken w/ raspberry sauce

Boneless Chicken Breast pounded thin set aside

In one bowl, mix the following and set aside:
1 egg
1 c milk

In another shallow bowl mix:
1 ½ cups Italian bread crumbs
1 c finely chopped pecans

Dip chicken into egg mixture and then into the bread crumb mixture.

In a sauté pan heat olive oil and a little butter.
Pan fry the chicken breasts until brown and set aside,
You can place the chicken in the oven to keep warm.


Raspberry Sauce:

1/2 Cup Red Wine Vinegar
1/2 Cup Black Raspberry Liqueur
1/3 Cup Heavy Cream
2 sticks butter

In a sauce pan put the vinegar and the liqueur
Simmer until reduced by half,
Then add Heavy Cream/ Simmer until reduced to a syrup.
Over low heat add 2 sticks butter in small pieces stirring constantly with a wire whisk. (Can be frozen).

I had enough topping for 6 boneless breasts-pounded thin.

One note, start the sauce at least 20 minutes before you start cooking the chicken. You want to make sure you reduce it enough to get a thick enough sauce before you add the cream or butter.

I did not have black raspberry liqueur but did have red raspberry liqueur and it worked great.

Ooh la la! I am making this!

LOL! I was just looking at this recipe since I copied it the other day - credit goes to Bayleecat.

Thank you for the review. When I go to make it, I'll follow your pointer on starting the sauce ahead.

Brenda

Thanks for the review. It does look good. This is the original post

Subject: Do I have a TREAT for you!!!!
Posted by: Bayleecat
Replies: 9 Posted on: 8/20/2007 1:27:15 PM
#T874627
We used to go to a restaurant close to home where the chef was excellent!!! One of his signature dishes which he only made for the holidays (Christmas, Mother's Day, Valentime's Day, etc,)was Pecan Chicken w/Raspberry Sauce. It was to die for and sold out quickly. Well, the restaurant was sold and he left to go to another restaurant.The other day I picked up the newspaper and low and behold - there he was. A picture of him cooking at another restaurant and he had given out his signature recipe to the newspaper. I am printing it for all of you to try and let me know what you think. This is sooooooo goooood!!!!!
Pecan Chicken:
Role boneless, skinless chicken breasts in flour.(You may want to flatten them some). Beat one egg in a cup of milk. Dip floured breasts in egg and milk mixture. Combine 1 1/2 cups bread crumbs (Italian bread produces crumbs with more seasoning) with 1 cup finely chopped pecans. Dip chicken breasts in pecan and bread crumb mixture. Pan fry in butter and oil until browned (Butter alone will burn). Bake in medium oven 15 minutes.
Raspberry Sauce:
1/2 Cup Red Wine Vinegar
1/2 Cup Black Raspberry Liqueur
Simmer until reduced by half, then add 1/3 Cup Heavy Cream/ Simmer until reduced to a syrup. Over low heat add 2 sticks butter in small pieces stirring constantly with a wire whisk. (Can be frozen).

Enjoy!!!

Thank you Bayleecat for this great recipe!

Thank you IMWinkyPA and Pghjan for letting me know who to thank!

FYI...Since I pounded the chicken pretty flat, I did not put it in the oven, they were fully cooked on the stove top.

bumping

This recipe sounds great. I have one question. Have you ever tried this with the Italian Bread Crumbs you buy in the store or do you always make your own?

Thanks for a great sounding recipe.
Linda

Oh boy, that does sound outstanding.
I'm putting this on my to try soon list.
Thank you for the recipe and review.
Beth

This looks great! Thanks for the recipe.

Brenda

Linda, I am assuming both used store bought Italian breadcrumbs since neither mentioned making their own. This sounds so wonderful, I can't wait to try it!

WOW ! Does this ever sound totally YUMMY, gotta try it. Thank you so much for posting it.
This would be great for a company dish that I have been looking for.
Cassiebabe

Hi,
I just used the store bought Italian Bread crumbs.

You can probably use your own if you would like.

Sounds wonderful. Thanks for the review.
Brenda