This dish is a tasty blend of unique flavors.
3 or 4 boneless, skinless chicken breasts, fresh or thawed
1 1/2 cups heavy whipping cream
3/4 cup toasted pecans, roughly chopped
3 T. butter or you can use olive oil or mixture
2 T. orange marmalade
1 T. Dijon mustard
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
Kosher salt and freshly ground pepper
Put each chicken breast in a gallon zip lock bag. Seal and use a meat mallet or rolling pin to pound it flat. Repeat with each piece. Season the chicken generously with the salt and pepper and set aside.
Heat the oil and/ or butter in a large skillet. Cook the chicken over medium high heat until browned on both sides. Remove to a plate.
Lower the heat to medium. Pour in the cream, marmalade, mustard, Italian seasoning, garlic and onion powders and salt and pepper. Mix in the pecans.
Cook, stirring often for 4-5 minutes. Put the chicken back in the pan and cook for another 8 minutes or until the chicken is cooked through. Serve over rice or mashed potatoes.
No comments:
Post a Comment