Tuesday, March 24, 2009

Honey Pecan Chicken

From: Don't Worry Dinner's in the Freezer by Susie Martinez, Vanda Howell & Bonnie Garcia and loved/cooked frequently by Adina. Adina said it tastes like Cheesecake Factory's signature chicken dish!! This recipe is written with doubling & freezing in mind. However you can make it that day if you like

6 boneless, skinless chicken breast halves

1/2 cup olive oil
2 t. fresh thyme, minced
3 cloves garlic, minced
1/2 t. salt
1/4 t. pepper

Honey cream sauce:
2 T. butter
1 T. shallots, minced
1 cup orange juice (+orange concentrate to taste)
1/4 cup whiskey
1 cup whipping cream
3 T. honey
1 T. cider vinegar *
1/4 t. salt
1/8 t. pepper

Serving Day:
1/2 cup pecans, chopped
1/4 cup flour
olive oil

*If you triple the recipe to freeze, only use 2 T (NOT 3) as the flavor of acidic ingredients are intensified when a recipe is made in large quantity.

Cooking day instructions:
For the chicken: mix olive oil, thyme, garlic, salt and pepper. Place chicken breasts in freezer bags, then pour Olive oil mixture over chick an breasts. Then place in freezer.
For the sauce: 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 one half. add cream. continue cooking until slightly thickened. add honey, vinegar, salt and pepper. cool. freeze separately, in freezer bag.

Serving day instructions:
thaw chicken breasts and cream sauce. mixed chopped pecans and flour together. dredge chicken breast in flour mixture. heat 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.
to serve, place chicken on individual serving dishes and pour cream sauce over chicken breasts.

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