Ingredients
- 3/4 cup pecans, finely chopped
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 boneless, skinless chicken breasts
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Directions
- Preheat oven to 375°F.
- In a shallow dish, combine the pecans, Parmesan cheese, garlic powder, salt, and pepper. Mix until combined.
- Coat each chicken breast in the mixture, pressing to ensure the mixture sticks.
- In a large oven-proof skillet, melt the butter and olive oil over medium heat.
- Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until golden brown.
- Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the chicken is cooked through.
- Remove from the oven and transfer the chicken to a plate. Cover with foil to keep warm.
- To the same skillet, add the heavy cream and bring to a boil over medium-high heat. Cook for 3-4 minutes, stirring occasionally, until the sauce has thickened.
- Return the chicken to the skillet and coat in the sauce. Sprinkle with parsley and serve.
Interesting Facts
- Pecans are a type of nut that is native to North America and is a common ingredient in many Southern dishes.
- Parmesan cheese is a type of cheese that has a nutty, salty flavor and is often used for topping savory dishes.
- Heavy cream is a type of cream that has a higher fat content than other types of cream, making it ideal for creating rich, creamy sauces.
