Alexander’s Pecan Crusted Chicken Meunière
4 to 5 boneless skinless chicken breasts trimmed of all visible fat, 4 ounces each
4 tablespoons unsalted butter, melted
¾ cup pecan halves
¼ to ½ cup stale baguette cubes (to make ¼ cup of crumbs)
½ teaspoon sea salt
1 dash cayenne pepper
1 tablespoon unsalted butter
1 tablespoon grapeseed oil
Pulse baguette cubes to large crumbs. Remove crumbs and pulse the pecans to a rough texture. Return crumbs to processor. Add salt and cayenne. Pulse crumbs and pecans to a slightly chunky texture. Lightly pound each chicken breast. Brush with butter and then dredge in pecan-crumb mixture, pressing crust onto chicken to adhere. Carefully place chicken on a cookie sheet. Heat a sauté pan over medium-high heat and add butter and grapeseed oil. When they sizzle, add chicken and lower heat to medium. Sauté for 6 minutes, then carefully turn chicken and sauté for another 6 minutes. Remove from pan and drizzle with Sauce Meunière.
½ stick or ¼ cup unsalted butter cut into pieces
1 ½ teaspoons fresh lemon juice
¼ teaspoon sea salt
finely chopped flat leaf parsley for garnish
Melt butter in a small heavy skillet at low heat. Simmer for 5 minutes, until golden brown. Remove skillet from heat and immediately add and swirl lemon juice and salt. Butter will foam.