Toasted Pecan Chicken

Toasted Pecan Chicken Recipe – pan seared chicken simmered in a creamy orange dijon sauce and toasted pecans. AMAZING flavor! Only takes 20 minutes from start to finish – no prep work. I am going to double the sauce next time so I can pour it over the rice. YUM!

Toasted Pecan Chicken Recipe - pan seared chicken simmered in a creamy orange dijon sauce and toasted pecans. AMAZING flavor! Only takes 20 minutes from start to finish - no prep work. I am going to double the sauce next time so I can pour it over the rice. YUM!

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 Recipe - pan seared chicken simmered in a creamy orange dijon sauce and toasted pecans. AMAZING flavor! Only takes 20 minutes from start to finish - no prep work. I am going to double the sauce next time so I can pour it over the rice. YUM!

Yield: serves 4

Toasted Pecan Chicken

prep time: 5 MINScook time: 10 MINStotal time: 15 mins

ingredients:

  • 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

instructions:

  1. Pound chicken thin between wax paper.  Season with salt and pepper.
  2. In a large skillet, melt butter.  Cook chicken over medium-high heat for 3-4 minutes per side.  Remove chicken from skillet.
  3. 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.
  4. Serve over rice, if desired.

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Comments

  1. 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.

  2. 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

  3. 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.

  4. 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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