Ingredients:
3/4 cup pecans
2 tablespoons flour
4 (5 ounce) boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 tablespoons butter
3 tablespoons shallots, finely chppd
1 teaspoon dried sage
1/2 cup dry white wine
Directions:
In a food processor, combine pecans and flour.
Pulse until nuts are finely chopped but not oily.
Transfer to a plate.
Season chicken breasts with salt and pepper and dredge in pecan crumbs, pressing so coating adheres.
In a large skillet, melt 2 T butter over medium heat.
Add chicken and cook, turning once, until crust is browned and meat is white but still moist inside, about 8 minutes total.
Remove with tongs to a warm platter, leaving drippings in pan.
Melt remaining 1/2 T butter in skillet.
Add shallots and sage and cook, stirring, until fragrant, about 30 seconds.
Add wine, raise heat to high, and boil until slightly reduced, about 2 minutes.
Pour sauce over chicken to serve.
Servings: 4
Time preparation: 5 min.
Time total: 16 min.