Alexander’s Pecan Crusted Chicken Meunière

Alexander’s 

Roanoke


Alexander’s Pecan Crusted Chicken Meunière

4 to 5 boneless skinless chicken breasts trimmed of all visible fat, 4 ounces each                                  

4 tablespoons unsalted butter, melted                                                                     

¾ cup pecan halves

¼ to ½ cup stale baguette cubes (to make ¼ cup of crumbs)                            

½ teaspoon sea salt                                                                                                    

1 dash cayenne pepper                                                                                              

1 tablespoon unsalted butter                                     

1 tablespoon grapeseed oil

Pulse baguette cubes to large crumbs. Remove crumbs and pulse the pecans to a rough texture. Return crumbs to processor. Add salt and cayenne. Pulse crumbs and pecans to a slightly chunky texture. Lightly pound each chicken breast. Brush with butter and then dredge in pecan-crumb mixture, pressing crust onto chicken to adhere. Carefully place chicken on a cookie sheet. Heat a sauté pan over medium-high heat and add butter and grapeseed oil. When they sizzle, add chicken and lower heat to medium. Sauté for 6 minutes, then carefully turn chicken and sauté for another 6 minutes. Remove from pan and drizzle with Sauce Meunière.

Sauce Meunière:

½ stick or ¼ cup unsalted butter cut into pieces

1 ½ teaspoons fresh lemon juice                                                                             

¼ teaspoon sea salt

finely chopped flat leaf parsley for garnish

Melt butter in a small heavy skillet at low heat. Simmer for 5 minutes, until golden brown. Remove skillet from heat and immediately add and swirl lemon juice and salt. Butter will foam.

Serves 4-5

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