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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pecan Honey Mustard Chicken with Rice Recipe

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This recipe for Pecan Honey Mustard Chicken with Rice is from Noel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless chicken breasts
¼ tsp pepper
¼ tsp salt
1/3 cup butter
2.5 cups whipping cream
1/2-3/4 cup orange marmalade (to taste)
2 Tbsp Honey Dijon mustard
1.5 cup chopped toasted pecans
Directions:
Directions:
Instructions:
Pound chicken thin between wax paper. Season with salt and pepper.
In a large skillet, melt butter. Cook chicken over medium-high heat for 3-4 minutes per side. Remove chicken from skillet.
Reduce heat to medium, add whipping cream, marmalade, and mustard, stir well. Add chicken, sprinkle with pecans, and cook 8 min or until sauce thickens.
Serve over rice (I prefer jasmine), if desired.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
They make honey roasted pecans and they are good in this dish as well.

 

 

 

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