Chicken In Pecan Sauce Recipe

Name: Chicken In Pecan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Preheat the oven to 400 degrees F.; Brown the chicken in 2 tablespoons olive oil in a 12-inch skillet over medium-high heat.; Place the chicken breasts in a 9x13-inch baking pan and place it in the oven.; Add 1 to 2 tablespoons unsalted butter to the skillet and brown the onions, scallions, or shallots, garlic, and nuts until the onions are translucent and the nuts are lightly toasted.; While the chicken is cooking, put the jelly, soy sauce, wine, lemon juice, mustard, and powdered ginger into the skillet and deglaze the pan.; Cook for several minutes to make sure the mixture is smooth and all ingredients are dissolved.; Correct seasonings with salt and pepper if necessary.; Pour or brush the mixture over the chicken to glaze.; Cook the chicken until the skin is crisp, the meat is tender, and the juices run clear, about 45 minutes to 1 1/2 hours depending on the size of the chicken breasts and the heat of the oven.; Place chicken breasts on 6 bone-in skin-on chicken breasts; 2 tablespoons olive oil; 2 tablespoons butter; 1/2 cup chopped onions, scallions, or shallots; 6 cloves garlic, minced; 1/2 cup coarsely chopped pecans or pistachios; 3/4 cup cherry jelly, cherry preserves, or currant jelly; 2 tablespoons soy sauce; 2 tablespoons port, sherry, or Madeira; juice of 1 lemon; 1 1/2 tablespoons spicy brown mustard, whole grain mustard, Dijon-style mustard; 1/4 teaspoon powdered ginger; salt; black pepper

Servings: persons

Preheat the oven to 400 degrees F.
Brown the chicken in 2 tablespoons olive oil in a 12-inch skillet over medium-high heat.
Place the chicken breasts in a 9x13-inch baking pan and place it in the oven.
Add 1 to 2 tablespoons unsalted butter to the skillet and brown the onions, scallions, or shallots, garlic, and nuts until the onions are translucent and the nuts are lightly toasted.
While the chicken is cooking, put the jelly, soy sauce, wine, lemon juice, mustard, and powdered ginger into the skillet and deglaze the pan.
Cook for several minutes to make sure the mixture is smooth and all ingredients are dissolved.
Correct seasonings with salt and pepper if necessary.
Pour or brush the mixture over the chicken to glaze.
Cook the chicken until the skin is crisp, the meat is tender, and the juices run clear, about 45 minutes to 1 1/2 hours depending on the size of the chicken breasts and the heat of the oven.
Place chicken breasts on 6 bone-in skin-on chicken breasts
2 tablespoons olive oil
2 tablespoons butter
1/2 cup chopped onions, scallions, or shallots
6 cloves garlic, minced
1/2 cup coarsely chopped pecans or pistachios
3/4 cup cherry jelly, cherry preserves, or currant jelly
2 tablespoons soy sauce
2 tablespoons port, sherry, or Madeira
juice of 1 lemon
1 1/2 tablespoons spicy brown mustard, whole grain mustard, Dijon-style mustard
1/4 teaspoon powdered ginger
salt
black pepper

1
Preheat the oven to 400 degrees F.
2
Brown the chicken in 2 tablespoons olive oil in a 12-inch skillet over medium-high heat.
3
Place the chicken breasts in a 9x13-inch baking pan and place it in the oven.
4
Add 1 to 2 tablespoons unsalted butter to the skillet and brown the onions, scallions, or shallots, garlic, and nuts until the onions are translucent and the nuts are lightly toasted.
5
While the chicken is cooking, put the jelly, soy sauce, wine, lemon juice, mustard, and powdered ginger into the skillet and deglaze the pan.
6
Cook for several minutes to make sure the mixture is smooth and all ingredients are dissolved.
7
Correct seasonings with salt and pepper if necessary.
8
Pour or brush the mixture over the chicken to glaze.
9
Cook the chicken until the skin is crisp, the meat is tender, and the juices run clear, about 45 minutes to 1 1/2 hours depending on the size of the chicken breasts and the heat of the oven.
10
Place chicken breasts on platter and pour remaining sauce, with nuts and onions, over them.
11
Serve with rice or potatoes and a salad.
12
Note: You can use boneless skinless chicken breasts.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Preheat the oven to 400 degrees F., Brown the chicken in 2 tablespoons olive oil in a 12-inch skillet over medium-high heat., Place the chicken breasts in a 9x13-inch baking pan and place it in the oven., Add 1 to 2 tablespoons unsalted butter to the skillet and brown the onions, scallions, or shallots, garlic, and nuts until the onions are translucent and the nuts are lightly toasted., and more.

Yes, Chicken In Pecan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken In Pecan Sauce

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