• 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

Preparation
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. Simmer briskly, uncovered, for 5 minutes. 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.