Pecan Chicken

📝 Ingredients

• For the chicken:
• 1 ½ lbs thin-sliced boneless, skinless chicken breasts
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 tbsp butter
• For the sauce:
• 2 cups heavy whipping cream
• ¼ cup orange marmalade
• 2 tbsp Dijon mustard
• For the pecans:
• 1 cup chopped pecans

👩‍🍳 Directions

1. 1

   Season the chicken: Pat the chicken dry and season both sides with salt and pepper. If your chicken breasts aren't already thin-sliced, place them between two pieces of parchment paper and gently pound them to an even thickness.

2. 2

   Sear the chicken: Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.

3. 3

   Toast the pecans: While the chicken is cooking, add the chopped pecans to a separate dry skillet over medium heat. Cook for 3–5 minutes, stirring frequently, until the pecans are toasted and fragrant. Remove from the heat and set aside.

4. 4

   Make the sauce: Remove the skillet from the heat and carefully pour in the heavy cream. Add the orange marmalade and Dijon mustard and 3/4s of the toasted pecans, stirring until smooth and well combined.

5. 5

   Bring it together: Return the skillet to medium heat and add the chicken back to the pan. Spoon the sauce over the chicken and let it gently simmer for 4–6 minutes, or until the sauce has thickened and coats the chicken.

6. 6

   Serve: Serve chicken with a spoon of sauce on top and some of the reserved toasted pecans. Its delicious with warm with roasted sweet potatoes or butternut squash.

💡 Tips for Success

• Use thin chicken breasts. Thin-sliced chicken cooks quickly and evenly and makes this recipe come together in no time. If you can't find thin-sliced chicken, simply pound thicker breasts to an even thickness.
• Toast your pecans. This extra step only takes a few minutes but makes a big difference in flavor. Keep an eye on them because nuts can go from toasted to burned quickly.
• Don't boil the cream. Once you add the heavy cream, keep the sauce at a gentle simmer. This allows it to thicken without scorching or breaking.
• Taste the sauce. Depending on the orange marmalade you use, the sweetness can vary. If you prefer a little more tang, add an extra teaspoon of Dijon mustard.
• Serve immediately. The toasted pecans are best when they're added right before serving so they stay crunchy.