4 boneless, skinless chicken breasts
¼ cup flour, seasoned with salt and pepper
4 tbsp. butter
1 tbsp. canola oil
½ cup heavy cream
½ cup dry white wine
4-6 oz. brie cheese, cut into ½- inch nuggets
½ cup pecans, cut in small pieces
Toast almonds in oven at 350°F for 10 minutes; remove and allow to cool.
Pound chicken to ¼-inch thickness; dip in flour mixture. Heat butter and oil in 10” skillet; once foaming add chicken. Cook 2 minutes on each side.
Add wine and cream. Cover and simmer 4-5 minutes, until done. Remove chicken.
Add brie into skillet and cook until melted and smooth. Add chicken and pecans to brie mixture. Serve immediately.