Serves: 6
Total Calories: 273
Honey Cream Sauce:
Heat butter in medium saucepan; add shallots and cook over low heat 3-4 minutes or until tender, but not brown. Add orange juice and bourbon, increase heat, and continue cooking until liquid is reduced to 1/2 cup. Add cream and reduce until slightly thickened. Add honey and vinegar and season with salt and pepper.
Pecan Chicken:
Mix flour, thyme, pecans, salt, and pepper. Dredge chicken breasts in flour mixture. Heat a small amount of oil in a large sauté pan; add chicken and sauté until golden brown. Pour sauce onto each plate and place chicken breast in center. Serve additional sauce separately.
Editor's Extra: If chicken breasts are thick and large, cover pan after sautéing for 10 minutes, then remove lid and sauté another 5 minutes or so.
This Honey Pecan Chicken recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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