Negotiate Debts, Frugal Living, Save Money | Make Ahead Recipe 2 - Honey Pecan Chicken

Make Ahead Recipe 2 - Honey Pecan Chicken

Posted on March 20, 2008
Filed Under Recipes |

This recipe is also from the “Don’t Panic — Dinner’s in the Freezer” cookbook. I like this one because it doesn’t take a lot of cooking time on the actual serving day.

Honey Pecan Chicken

6 Boneless Chicken Breasts

Marinade

Honey Cream Sauce

Serving Day

Cooking Day Instructions

For the chicken: Mix olive oil, thyme, garlic, salt and pepper. Place chicken breasts in freezer bags, then pour olive oil mixture over chicken breasts. Freeze.

For the Sauce: melt butter in medium saucepan over low heat. Saute shallots in butter until tender. Add orange juice and whiskey over medium heat, and continue cooking until liquid is reduced by one half. Add cream. Continue cooking until slightly thickened. Add honey, vinegar, salt and pepper. Cool. Freeze separately.

Cooking Day Instructions:

Thaw chicken breasts and cream sauce. Mix chopped pecans and flour together. Dredge chicken breasts in flour mixture. Heat 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.

To serve, place chicken on individual serving dishes and pour cream sauce over chicken breasts.

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Comments

2 Responses to “Make Ahead Recipe 2 - Honey Pecan Chicken”

  1. Chris on March 21st, 2008 3:20 pm

    I have this book (love many of the recipes) and have made this recipe. My family deemed it “divine”! Hope you love it just as much.

  2. CindyS on March 21st, 2008 3:55 pm

    Chris, I’m glad to hear that the recipes are as good as they sound. This dish sounds wonderful and I can’t wait to try it!

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