Not as exciting as a chicken revue, perhaps, but here’s my take on the Honey Pecan Chicken.

It didn’t have as much flavor as I’d expected, and the sauce was as thick as I’d hoped. I’m chalking the sauce issue up to user error. As for the flavor, the bites that were coated with pecans did have a nice taste. I’ve never had much luck with dredging, though, and this was no exception. I only used 3 chicken breasts, too; I would double the amount of flour and pecans if I were making the full recipe.

Honey Pecan Chicken
6 boneless, skinless chicken breast halves
1/2 cup pecans, chopped
1/4 cup flour
olive oil

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 the 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

Mix olive oil, thyme, garlic, salt and pepper. Place chicken breasts in freezer bags, then pour olive oil mixture over chicken. Freeze.

Melt butter in medium saucepan over low heat. Saute shallots in butter until tender. Add orange juice and whiskey over medium heat and continue cooking until liquid is reduced by half. Add cream. Continue cooking until slightly thickened. Add honey, vinegar, salt and pepper. Cool. Freeze separately from chicken.

Serving day instructions: Thaw chicken and cream sauce. Mix chopped pecans and flour together. Dredge chicken breasts in flour mixture. Heat a small amount of olive oil in a large skillet. Pan fry chicken breasts until golden brown and cooked through. Heat sauce over low heat until warm; do not boil. Place chicken on plates and pour cream sauce over.

Serves 6; from “Don’t Panic: Dinner’s in the Freezer.”