Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a food processor, combine pecans and flour. pulse until nuts are finely chopped but not oily. transfer to a plate. season chicken breasts with salt and pepper and dredge in pecan crumbs, pressing so coating adheres. in a large skillet, melt 2 t butter over medium heat. add chicken and cook, turning once, until crust is browned and meat is white but still moist inside, about 8 minutes total. remove with tongs to a warm platter, leaving drippings in pan. melt remaining 1/2 t butter in skillet. add shallots and sage and cook, stirring, until fragrant, about 30 seconds. add wine, raise heat to high, and boil until slightly reduced, about 2 minutes. pour sauce over chicken to serve.

Target recipe: cut chicken into bite size pieces. lightly coat a large skillet with nonstick cooking spay and cook chicken over medium heat until brown. place cooked chicken in 3 1/2 or 4 quart slow cooker. in a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. pour over chicken. cover and cook on low for 4-6 hours or high 2-3 hours. if desired top each serving with sour cream and crushed tortilla chips. each serving equals 1 1/2 cups.