Pecan Chicken Recipe
Are you looking for Pecan Chicken Divan Recipe From Scratch ? Well, look no further. I’ve got some pecan chicken divan, from scratch that you’re going to love!
Growing up, pecan chicken was my dad’s signature dish. He makes it amazing, with a breading that’s not overwhelming; the sweet compliment to the moist and tender chicken underneath. The sauce is simple and smooth, but carries a unique flavor, with a tinge of sweetness that makes it addictive. It’s traditional pecan chicken divan from scratch, without the poor nutrition of casserole from a box.
Pecan Chicken Divan
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 6 people
Ingredients:
1 1/2 cup mushrooms; sliced
1 cup onion; chopped
1 medium red pepper; coarsely chopped
13 oz chicken broth
1 teaspoon thyme; dried
1 salt
1/2 teaspoon pepper
6 oz wild rice mix; package long-grain and wild, not instant, with seasoning packet discarded (such as Uncle Ben’s Wild Harvest) or 3/4 cup uncooked brown rice and 3/4 cup uncooked wild rice blend (such as Lundberg Organic Risotto Style Wild Blend) or 2 cups cooked brown rice and 2 cups cooked wild rice blend.
Oil should be heated in a large pan on a medium heat.Sauté the mushrooms, onion and red pepper until tender.
Stir in the broth, thyme, salt and pepper. Mix in the wild rice mix and bring to a boil. Rice should have been cooked following 45 minutes of simmering on low heat.
Meanwhile, in a small bowl combine the pecans and flour; add milk gradually while stirring until mixture forms a smooth paste.
Remove saucepan from heat; stir in chicken breasts and broccoli. Stir in nut paste; cover tightly and let stand for 10 minutes before serving.
Heat oven to 375 degrees. RICE Time to prepare 1 tablespoon oil and mushrooms, onion, and red pepper are cooked in a 2-quart flameproof casserole over medium-high heat for about 3 minutes, or until the vegetables are crisp-tender. Bring to a boil while stirring in the chicken stock, 1/2 cup water, thyme, salt, and pepper. Remove from heat and add rice mixture while omitting the seasoning packet.Bake, covered, 15 minutes. CHICKEN Start planning: While the rice cooks, combine the nuts and flour in a shallow dish. Pour the milk into a separate shallow dish. One at a time, dip each chicken breast into the milk, then into the pecan mixture to completely coat it. Gently shake off any extra nuts. The remaining 2 tablespoons of oil should be heated in a 12-inch skillet over medium-high heat. Add the chicken breasts and cook for 2 to 3 minutes on each side, or until browned.
TO Complement: Rice should be topped with browned chicken breasts after the casserole has been taken out of the oven. Return to oven and continue baking, uncovered, for an additional 10 to 15 minutes, or until rice is soft and chicken is done. To serve, scatter the steamed broccoli florets over the rice.
Pecan Crusted Chicken Ingredients
6 chicken breast halves-boned
1 salt and pepper
1 butter or margarine
3 tablespoon dijon mustard
8 oz pecans-chopped fine
4 tablespoon butter or margarine
1 1/2 cup mushrooms; sliced
1 tablespoon oil
2/3 cup sour cream
1 tablespoon dijon mustard
How to Cook
Oven: Preheat at 350 degrees Centigrade (175 degrees C). Toast pecans in preheated oven for about 10 minutes or until brown. Chicken breasts should be squashed and salted and peppered. 3T dijon mustard is incorporated into melted butter. Chicken pieces are dipped in the butter mixture.Coat with pecans.Over medium heat, melt 3 T of the butter and the oil. Cook half of the chicken breasts in a skillet until just golden. Repeat with the rest. Following transferring, bake for 15-20 minutes. Add the remaining butter, sour cream, dijon mustard, salt, and pepper to a saucepan and melt. Whisk together and remove from heat. Check seasonings.Add a tablespoon of whole pecans as a garnish to each piece of chicken.
