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Toasted Pecan Chicken


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  • 4 boneless chicken breasts
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • 1 1/2 cups whipping cream
  • 2 tablespoons orange marmalade or apricot preserves
  • 1 tablespoon Dijon mustard
  • 3/4 cup chopped toasted pecans


Preparation time 5mins
Cooking time 25mins
Adapted from


Step 1

Toast pecans by putting them on a cookie sheet and baking them at 350 degrees for 10 minutes.

Pound chicken thin. 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, marmalade or preserves and mustard. Stir well. Add chicken, sprinkle with pecans and cook 8 minutes or until sauce thickens.

Serve over rice, if desired.


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