Honey-Pecan Chicken

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
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 instructions:

For the chicken: Mix olive oil, thyme, garlic, salt and pepper. Place chicken breasts in freezer bags (I use a Foodsaver- for items like this-see button on side for ordering info), then pour olive oil mixture over chicken breasts. Freeze (lay them flat in freezer so they freezer flat)

For the sauce: Melt butter in medium saucepan over low heat. Saute 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 breast and cream sauce. Mix chopped pecans and flour together. Dredge chicken breast in flour mixture. Heat a small amount of olive oil in large skillet. Pan fry chicken breast 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.

Recipe from Don't Panic-Dinner's in the Freezer by Martinez, Howell& Garcia.