PECAN CHICKEN AND GRAVY

Pecan Chicken and Gravy image

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 9

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1 cup soft bread crumbs
1 cup pecan halves, finely chopped
3/4 cup Gold Medal™ all-purpose flour
3/4 teaspoon freshly ground pepper
4 boneless skinless chicken breasts (1 lb), flattened to 1/8 inch thick
1 teaspoon salt
2 eggs, beaten
6 tablespoons butter
3 cups milk

Steps:

In shallow dish, mix bread crumbs and pecans. In another shallow dish, mix 1/2 cup of the flour and 1/4 teaspoon of the pepper. Sprinkle chicken with 1/2 teaspoon of the salt. Coat chicken in flour mixture, then dip into eggs and coat with pecan mixture.
In 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Cook 2 chicken breasts 6 to 8 minutes, turning once, until no longer pink in center. Remove from skillet; cover to keep warm. Repeat with 2 tablespoons butter and remaining chicken.
In same skillet, melt remaining 2 tablespoons butter over medium heat. Add remaining 1/4 cup flour, stirring until blended. Gradually add milk; cook 8 to 10 minutes, stirring frequently, until thickened. Stir in remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Serve gravy with chicken.

Nutrition Facts : Calories 790, Carbohydrate 51 g, Fat 7, Fiber 4 g, Protein 45 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1117 mg