Pecan- Fried Chicken with Peach Compote

From the 53rd Winery this recipe was inserted with their wines and looked great so decided to try it  - very good - I used chicken tenders and I skipped the jalapeno. We served it over rice.

3/4 cup of butter, divided
- 4 deboned, skinless chicken breasts
- 1/2 cup of flour
- 1 egg, beaten with 1 TBSP water
- 1/2 cup of pecans
- 14.5 oz of cubed canned peaches
- 1/4 cup of cognac
- 1 TBSP Cornstarch
- 1/2 jalapeño seeded and finely minced

Preparation:
1. Melt 8 TBSP of butter in a fry pan over medium heat
2. Dredge the chicken in flour then into the egg wash
3. Coat the chicken with pecans, then place in the frying pan with the hot melted butter
4. Cook until golden brown on both sides or bake in the oven till you reach 165 degrees
5. In the meantime, place the remaining 3 TBSP of butter, peaches and juice in a small sauce pan and heat to a simmer.
6. Mix together the cognac and cornstarch, then pour into the peaches. Stir until it’s thickened.
7. Add the jalapeños and simmer on low for 3-5 minutes.
8. Serve with the chicken