Peanut Crusted Chicken with Blackberry Wine Reduction - VeryVera

Peanut Crusted Chicken with Blackberry Wine Reduction

  • Prep Time: 30m
  • Cook Time: 20m


  • 4 boneless chicken breasts
  • 1 tbsp. salt brine
  • 2 c water
  • salt and pepper to taste
  • 1/2 c half and half
  • 1 egg
  • 1 c ground peanuts
  • 1/4 c breadcrumbs
  • 1/2 c flour
  • 1/2 c vegetable oil
  • 1 c blackberry preserves
  • 1 c red wine


  1. Combine water and salt brine. Soak chicken for 30 minutes.
  2. Pound chicken to make even width.
  3. Rinse chicken and pat dry. Sprinkle with salt and pepper.
  4. Combine the milk and eggs in a bowl and mix well.
  5. Combine the peanuts, breadcrumbs, and flour in a shallow dish and mix well.
  6. Dip the chicken in the milk mixture, then coat with the peanut mixture.
  7. In a skillet, heat the oil and sauté the chicken to brown on all sides.
  8. Transfer the chicken to a baking pan.
  9. Bake at 350 degrees for 8-10 minutes, or until cooked through.
  10. Heat the preserves and wine in a saucepan, stirring occasionally. Serve with the chicken.