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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)

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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.

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Brush the butter sauce liberally over each chicken breast and then season each with salt and pepper.

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Using your hands, pat the chopped pecans onto the top of each chicken breast, pressing to adhere.

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Bake the chicken for 30-35 minutes or until the juices run clear.

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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.

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Reduce the heat to low and stir in the blue cheese. Cook and stir an additional few more minutes.

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To serve, plate the chicken and drizzle with the blue cheese sauce.

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