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Chicken with Honey Pecan Sauce
I had this lovely autumn dish at a restaurant and experimented with it at home. A light sprinkling of cayenne pepper adds just enough bite to balance the sweet sauce. This is delicious with mashed red potatoes and steamed broccoli, which is exactly how the restaurant served it to me.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
4 boneless chicken breast fillets, pounded to even thickness
Salt and cayenne pepper to taste
2 tbsp butter, divided
1 tbsp olive oil
1 clove garlic, minced
1/4 cup white wine
1/4 cup chicken broth
3 tbsp honey
2 tbsp chopped toasted pecans
Method/Steps
1. Season chicken with salt and cayenne pepper. In a large nonstick skillet, brown chicken in 1 tbsp butter and olive oil. Add garlic, sauté for 1 minute.
2. Add wine and chicken broth, stirring to scrape up brown bits. Bring to a boil, reduce heat to low and simmer, covered for 10 to 12 minutes or until chicken is cooked through, adding more broth if necessary. Remove chicken from skillet. Keep warm.
3. Strain sauce and return to skillet. Add honey and pecans and additional broth if needed. Cover and cook over low heat for 2-3 minutes or until heated through. Stir in remaining tablespoon butter. Serve over chicken breasts.
Wine and Spirits Match
The fruit and honey flavours of a well-made Chenin Blanc are a good match here.