Tuesday, May 31, 2011

Creamy Pecan Chicken

Ingredients needed: 

1 Tbsp. butter

1/2 cup chopped pecans
1/4 tsp. garlic powder 
6 boneless chicken breasts 
1 1/2 C. heavy whipping cream 
3 Tbsp. peach preserves 
1 Tbsp. Dijon mustard 
1/4 tsp. salt 
1/4 tsp. pepper,
Hot cooked fettuccine or rice.

1. Melt butter in a large nonstick skillet over medium-high heat. Add pecans and garlic powder; cook 2 minutes until very lightly toasted (you'll smell a nice pecan aroma). Remove from skillet and set aside.
2. Cook chicken in skillet 2 minutes on each side or until lightly browned. Reduce heat to medium. Add cream, preserves, mustard, salt, pepper and half of pecan mixture, stirring well.
3. Cook, uncovered, 10 to 12 minutes or until sauce thickens slightly and chicken is tender. Serve over pasta or rice and sprinkle with remaining pecans. 

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