Honey Pecan Chicken

6 servings

6 boneless, skinless chicken breast halves
Marinade:
1/2 cup olive oil
2 t. fresh thyme, minced
3 cloves garlic, minced
1/2 t. salt
1/4 t. pepper
Honey Cream Sauce:
2 T butter
1 T shallots minced
1 cup orange juice
1/4 cup whiskey ( i didn't add this)
1 cup whipping cream
2 T honey
1 T cider vinegar
1/4 t salt
1/8 t. pepper

Serving Day:
1/2 cup Pecans, chopped
1/4 cup flour
Olive Oil

Cooking Day:
For the chicken: mix oil, thyme, garlic, salt, and pepper. place chicken breasts in freezer bag, then pour olive oil mixture over chicken breasts. Freeze.

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.

Serving day:
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 dished and pour cream sauce over chicken breasts.