Pecan Chicken with Brandy Sauce
Elevate your dinner table with the irresistible flavors of Pecan Chicken with Brandy Sauce—a sophisticated yet approachable dish perfect for any occasion. Tender chicken breasts are coated in a crunchy, golden crust made from finely chopped pecans and panko breadcrumbs, delivering a delightful nutty aroma with every bite. The star of the recipe is the velvety brandy sauce, infused with melted butter, sautéed shallots, and a harmonious blend of heavy cream and chicken broth. Seasoned to perfection, this luxurious sauce adds a rich, buttery finish that complements the crisp texture of the chicken. Ready in just under an hour, this dish pairs beautifully with roasted vegetables or garlic mashed potatoes. Garnished with fresh parsley for a pop of color and flavor, this pecan-crusted chicken recipe strikes the perfect balance between elegance and comfort—ideal for special occasions or a cozy night in. Keywords: pecan chicken, brandy sauce, pecan-crusted chicken, velvety sauce, elevated chicken dinner.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Pecans, finely chopped
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small Shallot, minced
- 0.25 cup Brandy
- 0.5 cup Heavy cream
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin.
In a shallow dish, combine the chopped pecans and panko breadcrumbs.
In another shallow dish, place the flour. In a third dish, whisk the eggs with a pinch of salt and pepper.
Season the chicken breasts with salt and pepper on both sides.
Dredge each chicken breast in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the pecan and breadcrumb mixture, pressing gently to adhere.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. When hot, add the chicken breasts and cook 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 internal temperature of the chicken reaches 165°F (74°C).
While the chicken is baking, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter in a medium saucepan over medium heat.
Add the minced shallot to the saucepan and sauté for 2-3 minutes until softened.
Carefully add the brandy to the pan (stand back as it may flame briefly) and simmer for 1-2 minutes until reduced by half.
Stir in the chicken broth and heavy cream. Let the sauce simmer gently for 3-4 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve the chicken drizzled with the brandy sauce and garnish with fresh parsley.
Nutrition Facts
Calories |
3634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.6 g | 287% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 3684 mg | 160% | |
| Total Carbohydrate | 107.7 g | 39% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 9.7 g | ||
| Protein | 254.5 g | 509% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 270 mg | 21% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2637 mg | 56% | |
*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.
