Honey Pecan Chicken

Lori Loucas


From an old community cookbook.


★★★★★ 1 vote

10 Min
30 Min
Stove Top


  • SAUCE:

  • 2 Tbsp
    unsalted butter
  • 1 Tbsp
    shallot, minced
  • 1 c
    orange juice, fresh
  • 1/4 c
  • 1 c
    whipping cream
  • 2 Tbsp
  • 1 Tbsp
    cider vinegar
  • ·
    salt & pepper to taste

  • 1/4 c
  • 1 tsp
    fresh thyme, minced
  • 1/4 c
    pecans, finely chopped
  • ·
    salt & pepper, to taste
  • 6
    boneless skinless chicken breast halves
  • ·
    olive oil

How to Make Honey Pecan Chicken


  1. Make the sauce: Heat butter in a medium saucepan. Add shallots and cook over low heat for 3-4 minutes or until tender, but not browned.
  2. Add the orange juice and bourbon. Increase heat and continue cooking until the liquid is reduced to 1/2 cup.
  3. Add the cream and reduce until slightly thickened. Add honey and vinegar. Season to taste with salt and pepper.
  4. Make the chicken: Combine the flour, thyme, pecans, salt and pepper. Heat a small amount of oil in a large skillet.
  5. Dredge the chicken breasts in the flour mixture, add it to the pan and saute until golden brown.
  6. NOTE: if the chicken breasts are large and thick, after sauteeing, cover pan and continue cooking for 10 minutes, then remove lid and saute another 2-3 minutes.
  7. Pour sauce onto each plate and place chicken breast in center. Serve additional sauce separately.

Printable Recipe Card

About Honey Pecan Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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