4 boneless, skinless chicken breasts
1/2 cup milk
1 1/2 cups finely crushed pecans
1/2 cup plain dry breadcrumbs
1/2 cup flour
1/4 cup vegetable or canola oil
1/2 cup Frangelico liqueur
1 1/2 cups heavy cream
2 tablespoons chopped Italian parsley
Season chicken on both sides with salt and pepper. In a shallow dish, beat eggs and milk. In a separate dish, mix pecans and bread crumbs. Place flour in a third. Coat the chicken breasts in the flour, then dip in the egg mixture, then into the pecan mixture, pressing down to coat well. In a pan heat Frangelico and cream and simmer about 5 minutes or until it reduces down a bit and coats back of spoon. Place chicken breasts in oil and cook about 3 to 5 minutes on each side until done. Serve chicken with cream sauce drizzled on top. Top with a little parsley.
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