Candied Pecan-Crusted Chicken with Maple Demi-Glace

date: October 23, 2012

Nutrition Information (per serving)

27 g
101 mg
10 g
11 g
72 mg

Maple Demi-Glace
2 Tbsp maple syrup
2 Tbsp white wine vinegar
2 Tbsp champagne vinegar
2 Tbsp diced shallots
½ cup beef broth
1 tsp cornstarch
2 tsp water

Candied Pecans
⅓ cup whole pecans
1 tsp egg white
¼ tsp granulated sugar
Pinch sea salt
Pinch ground cumin
Pinch cinnamon
Pinch chili powder

4 skinless chicken breast halves, boned and defatted
1 tsp extra-virgin olive oil

  1. Combine syrup, vinegars and shallots in a small saucepan and bring to a boil. Reduce heat to a simmer and cook until liquid has reduced by half. Add beef broth and bring back to a boil. Combine cornstarch with water to make a thin paste, add to mixture and simmer 5 minutes. Strain, if desired.
  2. Preheat oven to 350F. Combine all ingredients for candied pecans in a small bowl and mix well. Spread on a baking sheet which has been lightly coated with olive oil. Bake for 5 to 10 minutes, or until nuts have browned. Cool and chop.
  3. Increase oven temperature to 400F. Lightly coat chicken breasts on one side with candied pecans, about 1 tablespoon per breast. Heat olive oil over medium-high heat in a large sauté pan. Sauté chicken on both sides until golden brown. Transfer chicken to oven for 10 to 15 minutes to finish cooking. Juices will run clear when pierced with a fork. Serve 1 chicken breast with 2 tablespoons maple demi-glace.

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