Pecan Chicken/Pic

[Roxy15]

Pecan Chicken:

4 Boneless Chicken Breasts

1/4 Tsp. Pepper

1/4 Tsp. Salt

3 T. Butter

1-1/2 Cups Whipping Cream

2 T. Orange Marmalade

1 T. Dijon Mustard

3/4 Cup Chopped Toasted Pecans

 

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, orange marmalade, and mustard; stir well. Add chicken, sprinkle with pecans, and cook 8 minutes or until sauce thickens.

 

Serve over rice.