Toasted Pecan Chicken

4 boneless chicken breasts

1/4 tsp pepper

1/4 tsp salt

3 Tbsp butter

1 1/2 cups whipping cream

2 Tbsp orange marmalade

1 Tbsp Dijon mustard

3/4 cup chopped toasted pecans


Pound chicken thin between wax paper.  Season with salt and pepper.


In a large skillet, melt butter.  Cook chicken over medium-high heat for 3-4 minutes per side.  Remove chicken from skillet.  


Reduce heat to medium, add whipping cream, marmalade, and mustard, stir well. Add chicken, sprinkle with pecans, and cook 8 min or until sauce thickens.


Serve over rice, if desired.


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