Roxy15
New member
Pecan Chicken:
4 Boneless Chicken Breasts
1/4 Tsp. Pepper
1/4 Tsp. Salt
3 T. Butter
1-1/2 Cups Whipping Cream
2 T. Orange Marmalade
1 T. Dijon Mustard
3/4 Cup Chopped Toasted Pecans
Pound chicken thin between wax paper. Season with salt and pepper.
In a large skillet, melt butter. Cook chicken over medium-high heat for 3-4 minutes per side. Remove chicken from skillet.
Reduce heat to medium, add whipping cream, orange marmalade, and mustard; stir well. Add chicken, sprinkle with pecans, and cook 8 minutes or until sauce thickens.
Serve over rice.
4 Boneless Chicken Breasts
1/4 Tsp. Pepper
1/4 Tsp. Salt
3 T. Butter
1-1/2 Cups Whipping Cream
2 T. Orange Marmalade
1 T. Dijon Mustard
3/4 Cup Chopped Toasted Pecans
Pound chicken thin between wax paper. Season with salt and pepper.
In a large skillet, melt butter. Cook chicken over medium-high heat for 3-4 minutes per side. Remove chicken from skillet.
Reduce heat to medium, add whipping cream, orange marmalade, and mustard; stir well. Add chicken, sprinkle with pecans, and cook 8 minutes or until sauce thickens.
Serve over rice.