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Tonight’s Menu

Chicken in Pecan Sauce

Sweet and Smoky Collard Greens

Cheesy Garlic Grits Casserole

A Glass of Wine

Sometimes you just crave a rich meal full of fantastic flavors and familiar ingredients. This menu just exudes Southern comfort. The recipes for the grits and collards will follow later in week.

The dinner plate…

The chicken…

Chicken In Pecan Sauce

  • 1/2 cup pecans
  • 1/4 cup butter, divided
  • 1 to 1 1/4 pounds of chicken breast, thawed
  • 3 tbsp all-purpose flour
  • 1 tbsp olive oil
  • 1/2 cup chicken broth
  • 1 tbsp brown sugar
  • 2 tbsp balsamic vinegar
  • 1/2 tsp dried basil

In a skillet, melt 1/2 the butter. Saute the pecans until they are fragrant and toasted (about 2 minutes). While the pecans are sauteing, salt and pepper the chicken then dredge in the flour. Remove the pecans (leaving behind the remaining butter) when done; add the oil, then cook the chicken through. Remove the cooked chicken and top with the pecans. To the dripping in the skillet, add the broth, brown sugar, vinegar, and basil. Scrape all the crunchies off the bottom of the pan; these have the most flavor! Reduce the liquid to half. Melt the second half of the butter into the sauce then spoon the sauce over the chicken.