Tuesday, August 26, 2008

Honey Pecan Chicken

6 boneless, skinless chicken breasts
1/2 cup olive oil
2 t fresh thyme, minced
3 cloves garlic, minced
1/2 t salt
1/4 t pepper

Honey cream sauce:
2 T butter
1 T shallots, minced
1 cup orange juice
1/4 cup whiskey
1 cup whipping cream
2 T honey
1 T cider vinegar
1/4 t salt
1/8t pepper

Serving Day:
1/2 cup pecans, chopped
1/4 cup flour
Olive oil

For the chicken: Mix marinade ingred. Place chicken in freezer bags and pour marinade over. Freeze.
For the sauce: Melt butter over low. Saute shallots until tender. Add oj and whiskey until reduced by 1/2. Add cream and cook til thickened. Add remaining sauce ingred. Cool. Freeze in seperate zip lock baggie.

Serving Day instructions: Thaw chicken and cream sauce. Mix chopped pecans and flour together (you might pulse in processor for better coating). Dredge chicken in flour mixture. Heat olive oil in skillet and pan fry chicken breasts until golden brown and cooked through. Heat sauce ove rlow heat until warm. Do not boil.
To serve: place chicken on individual serving dishes and pour cream sauce over.

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