This recipe for Pecan Chicken with Blue Cheese Sauce is, by far, one of the best chicken recipes I’ve ever made! I found the original recipe in Taste of Home: Recipes Across America cookbook and played around with it to make it my own, adding some rosemary to the sauce along with some white wine. The results got a huge thumbs up from my husband, and he’s not even that much of a blue cheese lover…until now 🙂
With this recipe, the chicken stays incredibly moist and tender on the inside, and the pecan coating gives it a light crunch and lovely mix of textures. The creamy blue cheese wine sauce with a hint of rosemary drizzled over the top takes this chicken dish to beyond fabulous!
PECAN CHICKEN WITH BLUE CHEESE SAUCE {PRINT THIS RECIPE}
Serves: 4 Prep Time: 10 minutes Bake Time: 30-35 minutes
4 boneless skinless chicken breast halves
1/2 cup dry white wine
1/2 stick butter
2 cloves garlic, minced
2 teaspoons brown sugar
1 tablespoon chopped, fresh rosemary
salt and pepper to taste
2 cups chopped pecans
For the sauce:
1 cup half and half
1/4 cup dry white wine
1/3 cup crumbled blue cheese
1/4 teaspoon salt
1/8 teaspoon pepper
-Preheat oven to 375 degrees.
-Place the chicken breasts into a 9×13 pan.
-In a medium sized microwave safe bowl, melt the butter and add in the wine, garlic, brown sugar, and fresh rosemary.
-Brush the butter sauce liberally over each chicken breast and then season each with salt and pepper.
-Using your hands, pat the chopped pecans onto the top of each chicken breast, pressing to adhere.
-Bake the chicken for 30-35 minutes or until the juices run clear.
-Meanwhile in a small sauce pan, bring the half and half, white wine, salt and pepper to a boil over medium.high heat. Cook, stirring occasionally until the sauce thickens and reduces by one third.
-Reduce the heat to low and stir in the blue cheese. Cook and stir an additional few more minutes.
-To serve, plate the chicken and drizzle with the blue cheese sauce.
I’d like to pair this post with some wedding wine glasses I’d painted a few years ago for a client who was getting married during the Christmas season. Since the aroma of rosemary reminds me so much of pine trees, I thought it would make for a wonderful tie-in. Oh, and don’t forget the wine 🙂
 |
| If there is ever anything I can paint for you, please don’t hesitate to contact me!
Kudos Kitchen By Reneé ~ Where food and art collide on a regular basis!
|
Until we eat again,
- 122Shares
This looks great! I love pecan crusted chicken. I bet the blue cheese sauce puts this over the top!!
My gawd that sounds delightful! Wish I could find pecans in Romania!
this looks yummy – does Mark like blue cheese – he should after eating this!! 🙂
Mark is not a hug fan of blue cheese, but he did enjoy this dish. Another good thing about this recipe is that it tastes great with or without the sauce. Pecan crusted chicken is a winner either way!
No pecans in Romaina? That's so sad. Need me to send you some? 😉
I agree, Renee. With or without the sauce, pecan crusted chicken is a real winner!
It really does, Stephanie! These were excellent as leftovers too. I had to stop myself from going to the fridge for a midnight snack!
SO sad. I'm still searching, though. May have to beg family in the US to ship them. Although IDK if they'd make it through Customs. lol
I love chicken, pecans and blue cheese!