Maple Pecan Chicken

By Linda Cronk, Poughkeepsie, N.Y.


Pecan Chicken:
4 chicken breasts (boneless and skinless)
flour for dusting
1 egg
1/2 cup milk
2 cups ground pecans
canola oil for frying
Maple Ginger Cream Sauce:
3/4 cup apple juice
2 tablespoons fresh ginger chopped
1/4 cup shallots, diced
2 cups heavy cream
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup Crown Maple Dark Amber Crown Maple Syrup


Put chicken between 2 sheets of plastic wrap and pound to about 1/4 inch thick. In bowl, beat egg and milk together. Dust chicken with flour, dip in egg mixture, then coat with ground pecans. In large frying pan, heat 1/4 inch of oil. Fry chicken 4 minutes per side turning only once. Put on cookie sheet and bake at 350 degrees for 8 minutes.

Maple Ginger Cream Sauce:

In saucepan combine apple juice, ginger and shallots. Cook over medium heat until very syrupy. Stir in heavy cream and cook down to about 1 1/2 cups. Stir in salt, pepper and Crown Maple Syrup. Serve with pecan chicken or over steamed root vegetables.

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