Ingredients

Ingredients required:

1. Boneless chicken breast – single chicken breast piece
2. Hand crushed corn flakes – approx 1 cup
3. Candied pecans – ¼ cup
4. Ground cinnamon – pinch
5. Honey – to taste
6. Salt and pepper – to taste
7. Salted butter – ¼ cup
8. Fresh chopped garlic – 1 tablespoon
9. Fresh chopped parsley – ½ tablespoon
10. ½ cup of amaretto liquer
11. ¾ – 1 cup of heavy cream

Instructions

• Start with a single boneless chicken breast – cover with clear wrap and lightly pound flat
• Remove chicken breast and firmly coat each side with hand crushed corn flakes
• Prepare a saute pan over med-high heat
• Add butter to saute pan and melt; once melted – place chicken breast encrusted with corn flakes and saute until the edges start to turn white – add salt and pepper to taste
• Flip chicken breast over and continue to saute – immediately add fresh chopped garlic and saute until it turns fragrant – do not burn garlic.
• Immediately deglaze pan with amaretto liquer. After flame burns off – add heavy cream and honey and reduce until sauce thickens
• Remove chicken from pan and place atop cooked penne or rigatoni pasta. Pour remaining reduced cream over chicken and pasta.
• Top with candied pecans, fresh chopped parsley, and a pinch of ground cinnamon.

Enjoy!

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