Pecan Chicken Saute

Directions

1. 1
   In a food processor, combine pecans and flour.
2. 2
   Pulse until nuts are finely chopped but not oily.
3. 3
   Transfer to a plate.
4. 4
   Season chicken breasts with salt and pepper and dredge in pecan crumbs, pressing so coating adheres.
5. 5
   In a large skillet, melt 2 T butter over medium heat.
6. 6
   Add chicken and cook, turning once, until crust is browned and meat is white but still moist inside, about 8 minutes total.
7. 7
   Remove with tongs to a warm platter, leaving drippings in pan.
8. 8
   Melt remaining 1/2 T butter in skillet.
9. 9
   Add shallots and sage and cook, stirring, until fragrant, about 30 seconds.
10. 10
    Add wine, raise heat to high, and boil until slightly reduced, about 2 minutes.
11. 11
    Pour sauce over chicken to serve.