Chicken With Pecan Honey Sauce |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I got this from an Australian Women's Weekly after work healthy cookbook my swap buddy I'mPat sent me. It sounded like a sauce I get at our local German restaurant, and I was right - it was WONDERFUL! And better for me since the chicken isn't breaded and fried. Hope you enjoy it! Ingredients:
2 tablespoons olive oil |
800 g chicken breast fillets |
3 shallots, finely chopped |
1 garlic clove |
1/2 cup dry white wine |
1/2 cup chicken stock |
1/2 tablespoon honey |
2 teaspoons dijon mustard |
1/2 cup roasted pecan, roughly chopped |
Directions:
1. Heat oil in large fry pan.
2. Add chicken and cook, uncovered, until cooked through. Remove from pan and set aside to keep warm.
3. Add shallots and garlic to chicken pan, stirring until onions are soft. Add wine to deglaze and bring to a boil. Reduce heat and simmer till reduced by half.
4. Add chicken stock, honey and mustard and stir well. Stir for about 5 minutes until sauce is reduced some.
5. Add pecans and chicken. Stir.
6. Serve with salad and pear slices.
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