SONday Dinner ~ Honey Pecan Chicken

(Mt. Soledad San Diego,CA)

Colossians 1:16-17

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Honey Pecan Chicken
6 boneless skinless chicken breast halves
Sauce
2 Tbl butter
1 Tbl shallots, minced
1 c OJ
1/4 c whiskey
1 c whipping cream
2 T honey
1 T cider vinegar
1/4 t salt
1/8 t pepper
Marinade
1/2 c olive oil
2 t fresh thyme, minced
3 cloves garlic, minced
1/2 t salt
1/4 t pepper
Dredge
1/2 c pecans, chopped
1/4 c flour
Olive oil
Mix the marinade ingredients and let chicken marinade up to 24 hours in a freezer bag. (could freeze at this point until ready to use)
Sauce
Melt butter in med saucepan over low heat. Saute shallots. Add OJ and whiskey and turn heat u to med. Let liquid reduce by half. Add cream and cook until slightly thickened. Add honey, vinegar, salt and pepper. Cool. (can freeze until ready to use)
Place pecans and flour together in a big shallow dish. Dredge chicken so that they are coated. Pan fry chicken in olive oil until no longer pink inside. Re heat thawed sauce on low heat until warmed. Serve chicken individually and serve sauce over chicken.