Pecan Chicken

If you thought that a delicious 30-minute meal that is also elegant enough to serve to company an impossibility, let me introduce you to Pecan Chicken. Not only does this meal come together in a flash, but it can be made ahead and reheated. Simply cover your ovenproof skillet with foil, place into a moderate oven, and heat through. This wonderful dish is loaded with flavor. The marmalade gives it a wonderful sweet complexity, the mustard a barely there tang, the pecans a wonderful woodsiness. This recipe is a winner! Try it mid week for the family, or wait until the weekend and dazzle your guests.

Pecan Chicken

4 boneless, skinless chicken breasts, pounded to ¼
2 T. unsalted butter
1 T. extra virgin olive oil
½ c. heavy cream
1 c. whole milk (Not skim, not 2%)
2 T. orange marmalade
1 T. Dijon mustard
1 t. Italian seasoning
½ t. garlic powder
½ t. onion powder
¼ t. paprika
1/8 t. seasoned salt
Freshly ground black pepper
¾ c. toasted pecans, chopped

Heat butter and olive oil in a 12-inch skillet over medium high heat. Generously season chicken with salt and pepper. Place chicken into hot oil/butter mixture and brown on both sides, 2 to 3 minutes per side. Remove to a plate; set aside.

Lower heat to medium and pour in heavy cream, whole milk, marmalade, mustard, Italian seasoning, garlic powder, onion powder, paprika, seasoning salt, and pepper. Stir in toasted pecans. Cook, stirring occasionally, for 4 to 5 minutes until thickened. Return chicken and accumulated juices to pan and cook for additional 6 to 8 minutes until chicken is cooked through.

Remove from heat, serve immediately.

NOTE: If you’re serving two, used two boneless, skinless chicken breasts, a 10" skillet, but keep the sauce amount the same. This can be made ahead and reheated, making it perfect for company.

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