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Lemon Pecan Chicken




Source of Recipe


Internet


List of Ingredients




5 tablespoons lemon juice
3 tablespoons Dijon mustard
4 cloves garlic, chopped
1/4 teaspoon ground white pepper
6 1/2 tablespoons olive oil (separated)
6 skinless, boneless chicken breasts
1 cup sliced pecans
2 cups chicken broth
1 teaspoon cornstarch, dissolved in 1 tablespoon water
2 tablespoons orange marmalade
2 tablespoons butter
1/4 teaspoon crushed red pepper flakes
6 slices lemon, for garnish


Recipe



Combine the lemon juice, mustard, garlic and white pepper. Whisk in 5 tablespoons of the olive oil. Put the chicken in a glass or plastic container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
In a large skillet, saute the pecans in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve.
Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes).
Add marmalade and stir over medium heat until melted. Stir in the butter over high heat, stirring constantly. Stir in red pepper flakes. Return chicken to skillet and heat through. Add reserved pecans and garnish with lemon slices.
Serve with steamed white or brown rice