Pecan and Cranberry Chicken Breasts W Creamy Five Pepper Sauce
Elevate your dinner table with these Pecan and Cranberry Chicken Breasts topped with a luxurious Creamy Five Pepper Sauce! This recipe transforms simple chicken breasts into a gourmet masterpiece by pairing the nutty crunch of pecans and tangy dried cranberries with a rich, velvety sauce infused with a medley of bold peppers: green, pink, white, black, and cayenne. First coated in a flavorful crust and seared to golden perfection, the chicken finishes baking to tender juiciness in the oven. Meanwhile, the five-pepper sauce thickens to a luscious creaminess, delivering a symphony of heat and complexity with every bite. Perfect for special occasions or weeknight indulgence, serve with roasted vegetables or fluffy mashed potatoes for a complete, restaurant-quality meal. Whether you’re a fan of fruity nutty textures or crave the spice-kissed richness of creamy sauces, this dish will have your guests coming back for seconds.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Pecans
- 0.5 cup Dried cranberries
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 1 cup Heavy cream
- 1 teaspoon Green peppercorns
- 0.5 teaspoon White pepper
- 0.5 teaspoon Pink peppercorns
- 0.5 teaspoon Black peppercorns
- 0.25 teaspoon Cayenne pepper
- 0.5 cup Chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Use a food processor to pulse the pecans and dried cranberries until finely chopped but not completely ground. Transfer the mixture to a shallow dish.
In a second shallow dish, whisk together the eggs and 1 tablespoon of water.
In a third shallow dish, mix the flour, salt, and black pepper.
Pound each chicken breast to an even thickness of about 1/2 inch using a meat mallet.
Dredge a chicken breast in the flour mixture, dip it in the egg mixture, and then press it into the pecan and cranberry mixture. Make sure each breast is evenly coated. Repeat with all chicken breasts.
In a large oven-safe skillet, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium heat.
Sear the chicken breasts for 2-3 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is baking, make the five-pepper sauce. In a medium saucepan, heat 1 tablespoon of butter over medium heat.
Add the green peppercorns, white pepper, pink peppercorns, black peppercorns, and cayenne pepper to the saucepan. Stir for 30 seconds until aromatic.
Pour in the chicken stock and simmer for 2-3 minutes to reduce slightly.
Add the heavy cream, stirring well to combine. Simmer for 5-7 minutes until the sauce thickens to your desired consistency.
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes.
Plate the chicken breasts and spoon the creamy five-pepper sauce generously over each piece. Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
3746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.1 g | 308% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 25.0 g | ||
| Cholesterol | 1260 mg | 420% | |
| Sodium | 3328 mg | 145% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 52.3 g | ||
| Protein | 249.2 g | 498% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 256 mg | 20% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 770 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
