Chicken breast breaded with crushed pecans and topped with simmered decadent apple cream sauce that can't be beat! Apple cream is as unique as they come.
Melt 2 tbsp. butter and add 1 cup 1 whole apple chopped small in a medium saucepan over low heat. Sauté apples for 5 minutes. Add 1 cup apple cider, 1 cup heavy cream, and 1 tbsp. apple cider vinegar. Stir until mixed, and increase heat to boil.
Reduce the mixture by half. Stir often, and be sure not to boil over the cream. Reduce the temperature to medium.
Leave to a simmer and let thicken. Serve over chicken.
Pecan Chicken
Preheat oven to 400 °F. Grease 13x9 casserole dish. Heat ½ cup vegetable oil in pan for chicken breast on medium heat.
Pound 4 large chicken breasts and season with salt and pepper.
Combine 1 cup all purpose flour and 1 cup pecanscrushed, in a dish. Whisk the ½ cup milk, ½ cup heavy cream, and 2 large eggs in a separate dish.
Dip chicken breast in egg/milk mixture then into pecan flour mixture.
Lightly fry each chicken breast in oil for about 2-4 minutes on each side or until golden brown. Next, put chicken into a casserole dish. Bake uncovered chicken breast in the oven for 30-40 minutes.