Pecan Encrusted Chicken Recipe

Prepare chicken

If chicken breasts are thick, slice them horizontally to create 8 thinner cutlets or pound to 1/2-inch thickness between plastic wrap. Pat dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper and 1 tsp garlic powder.

Set up breading stations

Place flour in a shallow dish. In a second shallow dish whisk together eggs and milk until combined. In a third dish combine finely chopped pecans, panko breadcrumbs, grated Parmesan, chopped rosemary and remaining 1/2 tsp salt and 1/2 tsp pepper; mix well.

Bread the chicken

Dredge each seasoned cutlet lightly in flour, shaking off excess, dip into egg mixture, then press firmly into pecan-panko mixture to form an even crust on both sides. Set on a wire rack while you heat the pan.

Sear and finish in oven

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 1 tbsp olive oil and 1 tbsp butter. When butter foams, add chicken (in batches if needed) and sear 2 minutes per side until golden (crust sets but not fully cooked). Transfer skillet to oven and roast 8-10 minutes until internal temperature reaches 165°F (74°C). Remove chicken and let rest 5 minutes. If using multiple batches, keep warm in a low oven (200°F/95°C).

Finish and serve

Squeeze a little lemon over each cutlet before plating. Reserve pan juices for a small drizzle over chicken if desired.

Preheat oven to 400°F (200°C) (can roast with chicken). Toss halved/quartered red potatoes with 2 tbsp olive oil, chopped rosemary, smashed garlic cloves, 1 tsp salt and 1/2 tsp black pepper in a large bowl until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet, cut side down where possible. Roast on the center rack for 30-35 minutes, turning once halfway, until golden and tender when pierced with a fork.

Remove garlic cloves after roasting (they will be soft and very flavorful) and discard or mash into potatoes. Taste and adjust seasoning. Keep warm until serving.

While oven is hot, on a separate baking sheet toss sliced squash and zucchini with 1.5 tbsp olive oil, 3/4 tsp salt, 1/2 tsp black pepper and 1 tsp fresh thyme leaves until lightly coated.

Arrange in a single layer and roast 12-15 minutes at 400°F (200°C) until edges are lightly browned and vegetables are tender but not mushy. For slightly more color, broil 1-2 minutes at the end, watching closely.

Remove from oven and keep warm.

Make the beurre blanc while chicken rests: In a small saucepan over medium heat add 1 tbsp butter (from measured butter if desired) and sauté minced shallot until soft and translucent, about 2 minutes, without browning.

Add white wine and bring to a gentle simmer. Reduce until about 2 tablespoons of liquid remain (about 4-6 minutes). If using stock, reduce similarly. Add lemon juice and (optional) 1 tbsp heavy cream and reduce for 30 seconds.

Lower heat to very low. Whisk in cold cubed butter a few pieces at a time, whisking constantly to emulsify; do not let sauce boil. Continue until all butter is incorporated and sauce is smooth and slightly thickened. Season with 1/2 tsp salt and 1/4 tsp white or black pepper. Taste and adjust lemon, salt or pepper.

Keep warm (off heat) and whisk briefly before serving. If sauce cools and separates, warm gently and whisk to re-emulsify or add a teaspoon warm water to bring it back together.