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
1. Pound chicken thin between wax paper.
Season with salt and pepper.
2. In a large skillet, melt butter. Cook chicken
over medium-high heat for 3-4 minutes per side.
Remove chicken from skillet.
3. Reduce heat to medium, add whipping cream,
marmalade, and mustard, stir well. Add chicken,
sprinkle with pecans, and cook 8 min or until
4. Serve over rice, if desired.