Happy 1st day of Fall! Ok so it doesn’t FEEL like Fall in Texas, but there’s a cool front coming next weekend woohoo! This is a great Fall dish and I would love to serve at a dinner party. I served a stuffing with it which I’ll share later towards November to get you in the Thanksgiving mood. We really enjoyed this dish and I would make it again for sure.
Pecan Chicken with Blue Cheese Sauce
(Adapted from Kudos Kitchen)
4 boneless skinless chicken breast halves
1/2 cup dry white wine
1/2 stick butter
2 cloves garlic, minced
2 teaspoons brown sugar
1 tablespoon chopped, fresh rosemary
salt and pepper to taste
2 cups chopped pecans
For the sauce:
1 cup half and half
1/4 cup dry white wine
1/3 cup crumbled blue cheese
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 375 degrees.
Place the chicken breasts into a 9×13 pan.
In a medium sized microwave safe bowl, melt the butter and add in the wine, garlic, brown sugar, and fresh rosemary.
Brush the butter sauce liberally over each chicken breast and then season each with salt and pepper.
Using your hands, pat the chopped pecans onto the top of each chicken breast, pressing to adhere.
Bake the chicken for 30-35 minutes or until the juices run clear.
Meanwhile in a small sauce pan, bring the half and half, white wine, salt and pepper to a boil over medium.high heat. Cook, stirring occasionally until the sauce thickens and reduces by one third.
Reduce the heat to low and stir in the blue cheese. Cook and stir an additional few more minutes.
To serve, plate the chicken and drizzle with the blue cheese sauce.
