Serves 4 Difficulty
4 chicken breast halves, boned and skinned 1 teaspoon salt 1/2 teaspoon pepper 1 cup gf flour 2 eggs 1/2 cup milk 1-1/2 cups pecans, toasted and chopped 1/4 cup butter 2 ripe pears, peeled and cored and sliced 1 cup fresh cherries, pitted and halved 1/2 cup riesling wine
Pound chicken breasts with the side of a tenderizer/mallet and sprinkle with salt and pepper.
Place flour in a deep plate, set aside.
Place eggs and milk, slightly beaten, in a second plate; set aside.
Place pecans in a third plate.
Dip chicken breasts first in flour, then in egg mixture and then in pecans. The breasts should be well coated.
Heat a large skillet over medium-high heat and melt butter. Add chicken breasts and cook for 4-5 minutes or until breasts are nicely browned; turn and cook for 5 minutes more.
Transfer chicken to a warm plate; cover and keep warm.
Add pears and cherries to skillet and saute until lightly colored. Add riesling and cook until reduced by half.
To serve: Spoon fruit and sauce over chicken breasts.
This is a great recipe to experiment with substitutions; try macadamia nuts or hazelnuts instead of pecans; try different types of sauteed fruits.