The honey cream sauce creates a succulent dish
* The measurements for the vinegar in the quantity table are correct. The flavor of acidic ingredients is intensified when a recipe is made in large quantity. The recipe has been adjusted to accommodate this.
Original recipe yields
6 servings
Cooking day instructions
For the chicken: Mix olive oil, thyme, garlic, salt, and pepper. Place chicken breasts in freezer bags, then pour olive oil mixture over chicken breasts. Freeze, using freezer bag method.
For the sauce: Melt butter in medium saucepan over low heat. Sauté shallots in butter until tender. Add orange juice and whiskey over medium heat, and continue cooking until liquid is reduced by one half. Add cream. Continue cooking until slightly thickened. Add honey, vinegar, salt, and pepper. Cool. Freeze separately, using freezer bag method.
Serving day instructions
Thaw chicken breasts and cream sauce. Mix chopped pecans and flour together. Dredge chicken breasts in flour mixture. Heat a small amount of olive oil in large skillet. Pan fry chicken breasts until golden brown and cooked through. Heat sauce over low heat until warm; do not boil.
To serve, place chicken on individual serving dishes and pour cream sauce over chicken breasts.