It’s already happened twice this week ….
We love dishes that are delicious and have a unique flavor. However, we don’t know what the secret ingredient is that makes them so tasty. We wait for everyone to finish before we explain the amazingness of the recipe. We’re sharing our toasted pecan chicken pan – it’s one of our favorites dishes that we’ve made in recent times!
Serves 4-6
30 minutes
INGREDIENTS :
- 4 boneless, skinless chicken breasts, pounded to even thinness
- 1 1/2 cups heavy whipping cream
- 3/4 cup toasted pecans, roughly chopped
- 3 tablespoons unsalted butter or extra-virgin olive oil
- 2 tablespoons orange marmalade
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- kosher salt and freshly ground pepper, to taste
DIRECTIONS :
- Season chicken generously with salt and pepper and set aside.
- Heat butter or olive oil in a large pan or skillet over medium-high heat and cook chicken until browned on both sides.
- Remove to a plate and set aside.
- Lower heat to medium, then pour in heavy whipping cream, orange marmalade, mustard, Italian seasoning, garlic and onion powders, and salt and pepper. Mix in toasted pecans.
- Cook, stirring frequently, for 4-5 minutes, then return chicken to pan and cook for another 6-8 minutes, or until chicken is fully cooked through.
- Remove from heat and serve hot with rice or spinach.
Toasted Pecan Chicken Skillet
Yield:
6
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients
- 4 boneless, skinless chicken breasts, pounded to even thinness
- 1 1/2 cups heavy whipping cream
- 3/4 cup toasted pecans, roughly chopped
- 3 tablespoons unsalted butter or extra-virgin olive oil
- 2 tablespoons orange marmalade
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- kosher salt and freshly ground pepper, to taste
Instructions
- Season chicken generously with salt and pepper and set aside.
- Heat butter or olive oil in a large pan or skillet over medium-high heat and cook chicken until browned on both sides.
- Remove to a plate and set aside.
- Lower heat to medium, then pour in heavy whipping cream, orange marmalade, mustard, Italian seasoning, garlic and onion powders, and salt and pepper. Mix in toasted pecans.
- Cook, stirring frequently, for 4-5 minutes, then return chicken to pan and cook for another 6-8 minutes, or until chicken is fully cooked through.
- Remove from heat and serve hot with rice or spinach.
