Make Ahead Recipe 2 – Honey Pecan Chicken

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

• 1/2 cup olive oil
• 2 t fresh thyme, minced
• 3 cloves of garlic, minced
• 1/2 t salt
• 1/4 t pepper

Honey Cream Sauce

• 2 T butter
• 1 T shallots
• 1 cup Orange Juice
• 1/4 cup whiskey
• 1 cup whipping cream
• 2 T honey
• 1 T cider vinegar
• 1/4 t salt
• 1/8 t pepper

Serving Day

• 1/2 cup pecans, chopped
• 1/4 cup flour
• Olive Oil

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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Tags: make ahead, OAMC, Recipes