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Wednesday, November 14, 2012

Toasted Pecan Chicken

My Mom has been raving about this dish for years.  I've resisted making it because it just didn't sound good to me.  Boy, was I wrong.  This was absolutely delicious!  The sauce was so yummy.  I am going to double it next time so I can pour it over the rice.

The original recipe used toasted almonds.  I love almonds, but I didn't have any on hand.  I used toasted pecans and it was great.  This only takes about 20 minutes to make.  I served the chicken over some Uncle Ben's Ready Rice - I love that it is ready in 90 seconds in the microwave! Make this tonight.  Trust me - everyone will love it!

Toasted Pecan Chicken
(Printable Recipe)

4 boneless chicken breasts
1/4 tsp pepper
1/4 tsp salt
3 Tbsp butter
1 1/2 cups whipping cream
2 Tbsp orange marmalade
1 Tbsp 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, marmalade, and mustard, stir well. Add chicken, sprinkle with pecans, and cook 8 min or until sauce thickens.

Serve over rice, if desired.

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  1. Do the nuts stay hard or do they soften up a bit?

  2. TheMoMo - the nuts weren't super crispy, but they weren't mushy. I toasted them prior to putting them in the sauce. If you want them softer, don't toast them. If you want them super crispy - add them right before serving.

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  4. This sounds really good and I'd love to make it but my husband is allergic to oranges, so I can't use the marmalade. Do you think I may be able to use something else? And if so, do you have any suggestions? I'm sure you hear it all the time but I love your blog and I tell everyone about it :)

    Lisa D.

  5. Lisa - what about trying an apple jelly in place of the orange marmalade? I think the flavors would work.

  6. Ooh...that sounds good. I bet it would be great with pork chops too. I will have to try this soon. Thanks! :)

  7. I think I figured out how to add my name instead of being "Unknown" lol

    Thanks again!

  8. now I can understand the taste differences between me and my mom....cause she ate all kinds of stuff that they'd have to pry my mouth open with a crowbar to put it in

    glad you trusted your mom's tastes on this one

  9. Pineapple preserves would be very good!

  10. This would be delicious with almonds!

    I may not use the marmalade and stir in a little sour cream and see what happens :)

  11. I just know I will love this! Can't wait to try it..the flavors sound perfect...

  12. I just made this tonight. Definitely going to add it to the rotation. I subbed homemade apricot jam for the orange marmalade and it worked great.

  13. Made this tonight for dinner! Holy moly was it good!! Thank you! for the recipe

  14. Made this tonight for dinner! Holy moly was it good!! Thank you! for the recipe

  15. What can be subbed for the heavy whipping cream? I am on a diet and I don't buy that sort of stuff. Looks awesome though.

  16. Angela - you can use evaporated milk or half & half. You might want to add a touch of flour with the milk to help it thicken up. Enjoy!

  17. We made this tonight and it was amazing. It was a definite "make again" dish. Thank you!

  18. Is the mustard really prevalent tasting in the recipe? I don't care for it but this looks so yummy!
    Thanks! ~Amanda

    1. It is not. There's only a tablespoon of it in the recipe in it just melds into all the other flavors. You could probably leave it out if you wanted to


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