Kitchen Ramblings

This is my new favorite "special" recipe.

I say "special" because it was fabulous! It tasted like something you would order at a really nice restaurant.

I'll also include the side dish that I made to go with it because it went really well with the chicken!

Cayenne Chicken w/ Pecans & Sun-Dried Tomatoes

6 skinless boneless chicken breast halves

1 cup chopped pecans, divided in half

1/2 cup flour

1/2 tsp. cayenne

1/2 tsp. pepper

1/4 cup olive oil

4 tbls. butter

2 cups milk, heated

1/2 cup sun-dried tomatoes in oil, chopped or julienned

Mix 1/2 cup chopped pecans, flour, cayenne & pepper in gallon ziploc bag. Dredge chicken breasts in mixture. Heat 2 tbls. butter & 1/8 cup olive oil in deep, wide skillet. On med/high heat, brown breasts on both sides. Remove to paper towel & keep warm in oven.

Reduce hear to medium, add remaining pecans, and sun-dried tomatoes until heated through. Stir in 1-2 tbls. of dredging mix. Slowly pour in milk to make gravy of desired consistency. Return chicken breasts to pan, spoon sauce over & serve warm.

Roasted Fall Veggies

1 whole yellow onion sliced

1 head of cauliflower seperated

1 large sweet potato cubed

2 tbls. olive oil

Salt & Pepper

Preheat oven to 350 degrees.

In large pyrex baking dish combine sliced onion, cauliflower, and cubed sweet potato. Drizzle olive oil, salt, & pepper over vegetables toss to coat. Bake covered at 350 degrees for 30 min. Uncover and bake an additional 15-20 until nicely roasted and onions are really soft and potatoes are tender. (I tossed in a little bit of italian seasoning with the olive oil as well).

ENJOY and let me know if you try these out!