•4 boneless chicken breast halves
•1/2 cup flour
•1 teaspoon Creole seasoning
•1/2 teaspoon salt
•1/8 teaspoon pepper
•1 tablespoon butter
•1 tablespoon olive oil
•4 green onions thinly sliced
•1/2 cup chicken broth
•1 cup Champagne or dry white wine
•1/4 cup pecan pieces, optional
•1 cup heavy cream
•1 tablespoon fresh chopped parsley
Wash chicken pieces; pat dry with paper towels.
Combine flour, Creole seasoning, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a food storage bag. Add chicken pieces and toss to coat lightly.
In a large skillet over medium heat, combine butter with olive oil. Add chicken pieces and brown lightly on both sides. Add green onions and cook for 1 minute longer. Add champagne and chicken broth; bring to a boil.
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Simmer briskly, uncovered, for 5 minutes.
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Cover, reduce heat to low, and cook for 25 to 30 minutes, or until chicken is tender.
Meanwhile, toast pecans for 2 to 3 minutes in a small dry skillet over medium heat; set aside. Add cream to the chicken and cook, uncovered, for 5 minutes longer. Add parsley and salt and pepper, to taste. Serve chicken with the sauce and sprinkle with about 1 tablespoon of toasted pecan pieces, if using. Serves 4.