The Sweet Magnolias Cookbook (56 page)

Note: Traditionally, this one-dish meal is dumped onto a newspaper-lined table set with paper plates and lots of paper towels. Serve with butter and loaves of warm, crunchy French bread.

CHICKEN

6 boneless, skinless chicken breast halves

3 cups water

3 tablespoons seasoned salt

3 tablespoons sugar

2 cups all-purpose flour

1 cup finely chopped pecans

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon dried thyme

1 teaspoon dried basil

1 cup milk

1 egg, beaten

¼ cup vegetable oil

¼ cup butter

SAUCE

½ cup chopped pecans

2 cups heavy whipping cream

¼ cup praline liqueur

Salt and freshly ground black pepper to taste

Place chicken breast halves in a gallon-size zip-top food storage bag.

In a medium mixing bowl, combine water, seasoned salt and sugar; stir to dissolve. Pour over chicken breast halves, and seal bag, removing as much air as possible. Let chicken marinate in brine 8–12 hours.

Remove chicken from brine, and pat dry.

In a shallow container suitable for breading, combine next 6 ingredients.

In another shallow container, combine milk and egg.

In a large skillet over medium-high heat, heat oil and butter until hot but not smoking. Dredge each piece of chicken first in dry mixture, then egg wash, and then again in dry mixture (dry-wet-dry method). Panfry chicken in skillet until golden brown on both sides, about 7–10 minutes total.

Remove chicken from skillet to a platter. Cover with foil to keep warm. Reserve 2 tablespoons of drippings in skillet. Proceed with sauce.

Note: The praline liqueur used in this recipe is an ingredient that is sometimes hard to find in liquor stores. What's a girl to do? Dana Sue shares her own recipe for making your own praline liqueur (see next recipe).

1 pound pecan pieces

1 pound dark brown sugar

3 cups water

4 vanilla beans

4 cups vodka

2 cups brandy

1 cup amaretto

Preheat oven to 350°F.

Scatter pecan pieces on a baking sheet. Place in center of oven, and bake 8–10 minutes, until pecans release a toasty aroma and are toasted a bit. Do not overcook. Cool to room temperature.

Combine brown sugar and 3 cups water in a saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat.

Split vanilla beans lengthwise, and place in a large crock or bowl with the toasted pecans. Pour hot syrup over vanilla beans and pecans. Let cool to room temperature.

Add vodka, brandy and amaretto. Stir to blend.

Cover airtight with plastic wrap, and let develop at room temperature at least 2 weeks.

After 2 weeks, strain liquid through a fine-wire strainer. (For further clarification of liquid, if desired, you can strain the liquid through coffee filters to remove all debris. Because this is a time-consuming process, I normally skip this step.)

Pour into bottles, and seal tightly. Attractively label the bottles for gift giving, and store at room temperature.