Toasted Pecan Chicken Skillet

Pecan-Orange Chicken

Serves 4-6

Preparation Time: 30 minutes

Ingredients:

• 4 boneless, skinless chicken breasts, pounded to even thinness
• 1 1/2 cups heavy whipping cream
• 3/4 cup roughly chopped toasted pecans
• 3 tablespoons unsalted butter or extra-virgin olive oil
• 2 tablespoons orange marmalade
• 1 tablespoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Kosher salt and freshly ground pepper, to taste

Preparation:

1. Start by seasoning the chicken breasts generously with salt and pepper. Set them aside.
2. In a large pan or skillet over medium-high heat, melt the unsalted butter or heat the olive oil. Add the chicken breasts and cook until they are nicely browned on both sides. Once done, transfer the chicken to a plate and set it aside.
3. Reduce the heat to medium and pour in the heavy whipping cream, orange marmalade, Dijon mustard, Italian seasoning, garlic powder, onion powder, and a pinch of salt and pepper. Stir in the toasted pecans.
4. Cook this creamy mixture, stirring frequently, for about 4-5 minutes until it thickens.
5. Return the cooked chicken to the pan and continue to cook for an additional 6-8 minutes or until the chicken is fully cooked through.
6. Once done, remove the pan from heat, and your Pecan-Orange Chicken is ready to be served. It pairs well with rice or spinach.
7. Enjoy!