| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Eggs, Dairy | Meats, Fish, Poultry | 6 | Servings | |
INGREDIENTS
| 6 | Boned and skinned chicken breast halves | |
| 1 | c | Flour |
| 2 | Eggs | |
| 1 | c | Milk |
| 1 | c | Finely chopped pecans |
| 1/4 | c | Bread crumbs |
| 1 | tb | Olive oil |
| 3 | Shallots | |
| 1 | tb | Minced garlic |
| 1 | qt | Cider |
| 2 | c | Demi glace |
| 1/2 | c | Heavy cream |
| Salt and pepper; to taste |
INSTRUCTIONS
APPLE CIDER SAUCE 1. Combine pecans and breadcrumbs. 2. Mix eggs and milk. 3. Place chicken in flour, then milk and eggs and finish in pecans. 4. Heat a skillet with oil and pan fry until brown. 5. Bake in 350 degree oven until done <about 30 minutes?> 6. Place oil in sauce pan and heat. Saute shallots and garlic. 7. Add cider and simmer until reduced by half. 8. Add remaining ingredients and simmer until thick NOTES : Knorr's Demi-Glace in a dry package mix can be used for this amazing sauce. Recipe by: Gourmet Expose/Sundance Resort Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@prodigy.net> on Oct 17, 1997
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