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Pecan crusted chicken breasts cooked in a skillet, then topped with an apple cream sauce. Unique, unbelievably delicious & so easy!
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Pecan Crusted Chicken with Apple Cream Sauce

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main
Servings: 6
Author: Jenn


  • Sauce:
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1 Tbsp. chopped green onions or shallot
  • 1/2 c. water
  • 3/4 cup apple juice
  • 1 cup half pint container heavy cream
  • 2 Tbsp. honey
  • 1 Tbsp. apple cider vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • Chicken:
  • 6 boneless skinless chicken breasts
  • 1/2 cup milk
  • 2 Tbsp. butter
  • 2 Tbsp. oil
  • 3/4 cup flour
  • 3/4 cup pecans
  • 1 tsp. thyme
  • 1/2 tsp. salt
  • 1/4 tsp. pepper


  • For sauce: Melt butter and olive oil in medium saucepan over low heat. Add onions or shallot and stir until softened. Add apple juice and water.
  • Increase heat to high and boil until reduced to about 1/2 cup. Reduce heat to medium. Add the cream. Cook about 5 minutes (careful not to boil the cream over).
  • Add the salt, pepper honey and vinegar. Heat for a few more minutes, or until thickened a bit more. Remove from heat and keep warm.
  • Meanwhile, blend together flour, pecans, thyme, salt and pepper in a food processor. Dump pecan mixture onto a large plate. Pour milk into a medium sized bowl.
  • In a large skillet, heat butter and oil over medium heat. Dip each chicken breast one at a time into the milk and then the pecan mixture. Pat to help adhere to the chicken.
  • Cook chicken in prepared skillet, turning once until golden brown on both sides. Serve with apple cream sauce. Enjoy!