Pecan Lime Chicken

Directions

1. 1
   1.
2. 2
   Preheat oven to 400 degrees.
3. 3
   2.
4. 4
   Rinse the chicken breasts and pound the thicker ends lightly to flatten to an even thickness.
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   3.
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   Mix together the flour and ground pecans; dredge the chicken breasts.
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   In a large skillet, melt 4 tablespoons of the butter over moderately high heat.
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   Add the chicken and saute, turning once, until golden brown, about 3 minutes on each side.
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   Remove to a plate.
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    4.
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    Reduce the heat to low and add the scallions and garlic.
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    Cook until soft, about 5 minutes.
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    Increase the heat to moderately high, add the wine and boil, scraping up any browned bits, until reduced by half; about 6-8 minutes.
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    5.
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    Spread half of the scallion sauce in a buttered baking dish just large enough to hold the chicken in a single layer.
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    Add the chicken and season with the salt and pepper; drizzle on the lime juice.
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    Cover with the remaining sauce.
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    Sprinkle on the lime zest, parsley and either bread crumbs or chopped pecans.
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    Dot with the remaining 1 tablespoon butter.
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    6.
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    Bake the chicken in the top third of the oven for 15 minutes (do not overcook).
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    Serve at once.