|-MM BY H PEAGRAM|
|4||Chicken breasts, in half|
|4 tablespoons||Finely chopped pecans|
|2 tablespoons||Olive oil salt and pepper|
|1 cup||Unsweetened orange juice|
|2 teaspoons||Sugar dash allspice (don't overdo it)|
|34 cups||Whole pecans|
|2 tablespoons||Unsalted butter|
|⅛ teaspoon||Minced garlic clove|
|2 tablespoons||Orange zest|
|2 tablespoons||Parsley, chopped orange and lemon slices|
Place chicken between sheets of waxed paper and pound until about ½-inch thick. Mix flour and pecans and lightly dust chicken with mixture. Set aside.
Heat butter and oil in a large skillet and saute garlic for approximately 30 seconds to 1 minute, then remove garlic. Then saute chicken over medium heat until lightly browned, about 3 minutes on each side. Do not overcook Ingredients: Season with salt and pepper and transfer to warm serving platter.
Mix cornstarch into cold orange juice. Add orange juice to pan juices and stir over medium heat until thickened. Add bourbon, sugar, orange zest and allspice. Stir gently for 2 minutes or until reduced to sauce consistency.
Pour sauce over chicken and garnish with parsley, whole pecans, orange and lemon slices, and serve. From: Earl Shelsby Submitted By KATHRYN CONE On 12-15-95
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