Pecan Chicken Saute

• 34 cup pecans
• 2 tablespoons flour
• 4 (5 ounce) boneless skinless chicken breast halves
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 12 tablespoons butter
• 3 tablespoons shallots, finely chppd
• 1 teaspoon dried sage
• 12 cup dry white wine

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

pecans, flour, chicken breast halves, salt, pepper, butter, shallots, sage, white wine

Taken from www.food.com/recipe/pecan-chicken-saute-39771 (may not work)