CHICKEN IN PECAN SAUCE

CHICKEN IN PECAN SAUCE image

Yield Serves 6.

Number Of Ingredients 23

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

Steps:

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 platter and pour remaining sauce, with nuts and onions, over them. Serve with rice or potatoes and a salad. Note: You can use boneless skinless chicken breasts.