Honey Pecan Chicken

This recipe has received unsolicited compliments from husbands. They have gone back for seconds and left their plates squeaky clean.  Last time I made this for my family, my husband gave an audible "alright!" when he found out what was for dinner, and he doesn't even like nuts. 

This recipe is quick to prep and quick to cook.  Win-win.  Plus, it is delicious. The pecan crusted chicken is crispy and savory, while the honey cream sauce adds a punch of sweetness and tang. Your taste buds will thank you for this meal. 

Cooked carrots and rice pilaf are great additions to this entree. 

Honey Pecan Chicken 

from Don't Panic - Dinner's in the Freezer

6 boneless, skinless, chicken breast halves (for our exchange I used approx. 1 1/2 lbs of chicken)

For the marinade:
1/2 cup olive oil
2 teaspoons fresh thyme, minced
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

For honey cream sauce:
2 tablespoons butter
1 tablespoon shallots, minced
1 cup orange juice
1/4 cup whiskey (or 3 TBS water and 1 tsp. vanilla extract)
1 cup whipping cream (or half and half)
2 tablespoons honey
1 tablespoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

For breading:
1/4 cup pecans, chopped
1/4 cup flour
salt and pepper to taste

Mix olive oil, time, garlic, salt, and pepper. Place chicken breasts in freezer bags then pour olive oil mixture over chicken breasts. Freeze in gallon-sized freezer bags, removing as much air as possible.

Melt butter in medium saucepan over low heat. Sauté shallots in butter until tender. Add orange juice and whiskey over medium heat and cook until liquid is reduced by half. Add cream. Continue cooking until slightly thickened. Add honey, vinegar, salt, and pepper. Cool completely. Freeze separately using a pint-sized freezer bag.

Chop pecans. Put pecans, flour, salt, and pepper in a small freezer bag.

Place all three bags into a second gallon-sized freezer bag and label.

To serve: Defrost chicken breast and cream sauce. Dredge chicken breast in flour and pecan mixture. Place a small amount of olive oil in large skillet. Pan fry chicken breasts until golden brown and cooked through. 

Heat sauce over low heat until warm; do not boil.

Serve chicken on individual dishes and pour cream sauce over chicken breasts. I recommend serving it with rice pilaf.  My family likes the Farmhouse brand of rice pilaf. 

Let us know what you and your family thinks of this meal!