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namePecan Chicken
descriptionWe've already made it twice this week....
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Ingredients
  • 4 boneless, skinless chicken breasts, pounded to even thinness
  • 1 1/2 cups heavy whipping cream
  • 3/4 cup toasted pecans, roughly chopped
  • 3 tablespoons unsalted butter or extra-virgin olive oil
  • 2 tablespoons orange marmalade
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • kosher salt and freshly ground pepper, to taste
Preparation
  1. Season chicken generously with salt and pepper and set aside.
  2. Heat butter or olive oil in a large pan or skillet over medium-high heat and cook chicken until browned on both sides. Remove to a plate and set aside.
  3. Lower heat to medium, then pour in heavy whipping cream, orange marmalade, mustard, Italian seasoning, garlic and onion powders, and salt and pepper. Mix in toasted pecans.
  4. Cook, stirring frequently, for 4-5 minutes, then return chicken to pan and cook for another 6-8 minutes, or until chicken is fully cooked through.
  5. Remove from heat and serve hot with rice or spinach.
We've already made it twice this week....
Course:

Recipe adapted from Plain Chicken

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Pecan Chicken

Pecan Chicken

4.4 from 212 votes
Servings: Serves 4-6
Author: Decatur Macpherson
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 4 boneless, skinless chicken breasts, pounded to even thinness
  • 1 1/2 cups heavy whipping cream
  • 3/4 cup toasted pecans, roughly chopped
  • 3 tablespoons unsalted butter or extra-virgin olive oil
  • 2 tablespoons orange marmalade
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • kosher salt and freshly ground pepper, to taste

Preparation

  1. Season chicken generously with salt and pepper and set aside.
  2. Heat butter or olive oil in a large pan or skillet over medium-high heat and cook chicken until browned on both sides. Remove to a plate and set aside.
  3. Lower heat to medium, then pour in heavy whipping cream, orange marmalade, mustard, Italian seasoning, garlic and onion powders, and salt and pepper. Mix in toasted pecans.
  4. Cook, stirring frequently, for 4-5 minutes, then return chicken to pan and cook for another 6-8 minutes, or until chicken is fully cooked through.
  5. Remove from heat and serve hot with rice or spinach.