3 oz pecans, chopped
½ cup all purpose flour
½ tsp kosher salt
¼ tsp black pepper
4 boneless skinless chicken breast
4 Tbs olive oil
1 cup Cedar Creek Settlement Gold
2 tsp spicy Dijon mustard
2 Tbs maple syrup
1 ½ Tbs unsalted butter
2 green onions, finely sliced
Place the flour, salt, pepper and pecans in a food processor and pulse until the nuts are fine crumbs. Pour into a zip top bag.
Cut chicken into 1” pieces and put into the zip top bag with the pecan mixture. Seal the bag and shake to coat the chicken.
Heat the oil in a large pan and add the chicken, (set the zip top bag aside) fry at med-high until golden brown on each side, turning the pieces once. Remove from the pan and place in a preheated oven to keep hot.
Pour the Settlement Gold into the pan keeping the heat at med-high. Once the wine has reduced by 1/3, add the mustard and maple syrup and the nut crumbs left in the zip top bag. Continue cooking for a few more minutes and then start adding the butter in small pieces stirring continuously. Remove from heat and stir in the finely sliced green onions, pour sauce into a decorative dish and place on a serving platter with the hot chicken.
– from Stephanie Baldwin