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.
Source: http://www.amazon.com/exec/obidos/ASIN/1565791274/worldwiderecipes