Chicken Pecan

Name: Chicken Pecan
Ingredients: 16 small boneless skinless chicken breasts (4 lb.), pounded to 1/4-inch-thickness; 2/3 cup flour; 1/2 cup (1 stick) margarine or butter, divided; 3 Tbsp. chopped shallots; 1 Tbsp. minced garlic; 3/4 cup dry sherry; 2 cups half-and-half; 1 cup seedless grapes, halved Target 1 lb For $2.99 thru 02/06; 1/2 cup GREY POUPON Country Dijon Mustard; 1 cup PLANTERS Pecan Pieces

10 ingredients

10 steps

Ingredients

16 small boneless skinless chicken breasts (4 lb.), pounded to 1/4-inch-thickness
2/3 cup flour
1/2 cup (1 stick) margarine or butter, divided
3 Tbsp. chopped shallots
1 Tbsp. minced garlic
3/4 cup dry sherry
2 cups half-and-half
1 cup seedless grapes, halved Target 1 lb For $2.99 thru 02/06
1/2 cup GREY POUPON Country Dijon Mustard
1 cup PLANTERS Pecan Pieces

Directions

1

Coat chicken with flour, shaking off excess; set aside.
2

Cook half of the chicken in half of the margarine in large skillet on medium-high heat until chicken is cooked through.
3

Remove from skillet; cover to keep warm.
4

Repeat with remaining chicken and margarine, reserving drippings in skillet.
5

Add shallots and garlic to skillet; cook and stir just until tender.
6

Add sherry; cook on high heat until pan is deglazed, stirring constantly.
7

Stir in half-and-half, grapes and mustard; cook and stir until sauce is thickened.
8

(Do not boil.)
9

Serve each chicken breast topped with about 1/4 cup of the sauce.
10

Sprinkle evenly with the pecans.