Chicken: Honey Pecan Chicken

posted by techgoddess 11-04-100 1:51 PM

Honey Pecan Chicken

For the chicken:
1/4 cup all-purpose flour
1 tsp. finely minced fresh thyme
1/4 cup finely chopped pecans
Salt and freshly ground black pepper to taste
6 boneless, skinless chicken breast halves
Olive oil for frying

For the sauce:
2 Tbs. butter
1 Tbs. finely minced shallots
1 cup fresh orange juice
1/4 cup bourbon (optional)
1 cup heavy cream
2 Tbs. honey
1 Tbs. cider or white wine vinegar
Salt and freshly ground black pepper to taste

Mix the flour, thyme, pecans, salt, and pepper and dredge the chicken breasts in the mixture. Heat a small amount of olive oil in a large saute pan and cook the chicken over moderate heat until golden brown on both sides and cooked through.

Meanwhile, heat the butter in a saucepan over moderate heat and cook the shallots 3 to 4 minutes, until tender but not brown. Add the orange juice and the optional bourbon and continue cooking until the liquid is reduced to 1/2 cup. Add the cream and reduce until slightly thickened. Add the honey and vinegar and season with salt and pepper.

Spoon some of the sauce onto a plate and place the cooked chicken breast on top of the sauce. Serve additional sauce on the side. Serves 6.


Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line