4 Chicken breasts, in half
4 tablespoon Finely chopped pecans
2 tablespoon Olive oil
salt and pepper
1 cup Unsweetened orange juice
2 teaspoon Sugar
dash allspice (don’t overdo it)
3/4 cup Whole pecans
4 tablespoon Flour
2 tablespoon Unsalted butter
1/8 teaspoon Minced garlic clove
1 teaspoon Cornstarch
1/2 cup Bourbon
2 tablespoon Orange zest 2 tablespoon Parsley, chopped
orange and lemon slices
Place chicken between sheets of waxed paper and pound until about 1/2-inch thick. Mix flour and pecans and lightly dust chicken with mixture. Set aside. Heat butter and oil in a large skillet and sauté garlic for approximately 30 seconds to 1 minute, then remove garlic. Then sauté chicken over medium heat until lightly browned, about 3 minutes on each side. Do not overcook Ingredients: Season with salt and pepper and transfer to warm serving platter. Mix cornstarch into cold orange juice. Add orange juice to pan juices and stir over medium heat until thickened. Add bourbon, sugar, orange zest and allspice. Stir gently for 2 minutes or until reduced to sauce consistency. Pour sauce over chicken and garnish with parsley, whole pecans, orange and lemon slices, and serve.