Praline Chicken
Credit: AllRecipes
User rating:
"Boneless chicken breasts are covered in a pecan praline glaze. The Creole seasoning cuts back some of the sweetness. Dark Karo® syrup can be used in place of the maple syrup if that's what you have."
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Prep Time
15 min
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Cook Time
25 min
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Servings
6 serving(s)
Tags
No Pork, No Red Meat, Dinner
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Grease a casserole dish.
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Place flour in a shallow bowl and press chicken strips into the flour; tap to remove excess flour.
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Dip floured chicken in the egg and again coat with flour.
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Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until golden brown and the meat is no longer pink inside, about 5 minutes per side; drain on a paper towel-lined plate.
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Melt butter in a saucepan over medium heat and stir in brown sugar, maple syrup, pecans, and Creole seasoning. Bring the mixture to a boil and cook for 1 minute.
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Place chicken strips into the prepared casserole dish; pour praline sauce over chicken and toss chicken to coat with sauce.
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Bake in the preheated oven until sauce is bubbling, 10 to 15 minutes.
