Tuesday, December 11, 2012

Honey Pecan Chicken

6 boneless, skinless, chicken breast halves (for our exchange I used approx. 1 1/2 lbs of chicken)

For the marinade:
1/2 cup olive oil
2 teaspoons fresh thyme, minced
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

For honey cream sauce:
2 tablespoons butter
1 tablespoon shallots, minced
1 cup orange juice
1/4 cup whiskey
1 cup whipping cream
2 tablespoons honey
1 tablespoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

For breading:
1/4 cup pecans, chopped
1/4 cup flour

Mix olive oil, time, garlic, salt, and pepper. Place chicken breasts in freezer bags then pour olive oil mixture over chicken breasts. Freeze in gallon-sized freezer bags, removing as much air as possible.

Melt butter in medium saucepan over low heat. Sauté shallots in butter until tender. Add orange juice and whiskey over medium heat and cook until liquid is reduced by half. Add cream. Continue cooking until slightly thickened. Add honey, vinegar, salt, and pepper. Cool completely. Freeze separately using a pint-sized Freezer bag.

Chop pecans.  Put pecans and flour in a small freezer bag.

Place all three bags into a second gallon-sized freezer bag and label.

To serve: Defrost chicken breast and cream sauce. Drudge chicken breast in flour and pecan mixture. Place a small amount of olive oil in large skillet. Pan fry chicken breasts until golden brown and cooked through. Heat sauce over low heat until warm; do not boil.

Serve chicken on individual dishes and pour cream sauce over chicken breasts.

Source: Don't Panic - Dinner's in the Freezer by Martinez, Howell, & Garcia

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