Praline Chicken

This is one of my favorite ways to eat chicken, and that's hard to say because I love chicken in almost every way. The kick of the creole combines with the sweetness of the syrup to make taste buds explode in your mouth. It's so wonderful. This does contain a large amount of nuts, but if you don't like them, you can still make the sauce and I'm sure it would still be tasty. I love nuts, however, so for me, the more the merrier! Enjoy. I do.

Prep time: 5 min. Cook time:15 min.

2 tsp. Creole seasoning

6 boneless, skinless chicken breasts

1/4 c. butter, melted

1 Tbsp. vegetable oil

1/3 c. maple syrup

2 Tbsp. brown sugar

1 c. chopped pecans, toasted

Sprinkle seasoning on both sides of chicken. Cook chicken in butter and oil in a skillet over medium heat 5 minutes on each side or until done (I cook longer because I like my chicken browned and a little bit crispy on the edges).

Remove on each side or until done. Remove chicken, reserving drippings in skillet. Place chicken on a serving platter; keep warm. Add syrup and sugar to drippings in a skillet; bring to a boil.
Stir in pecans; cook 1 minute or until heated. Spoon mixture over chicken.

Yield: 6 servings

I made the chicken, the green bean-garlic toss and the rosemary potatoes all together. The flavors compliment each other well.