Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-MM BY H PEAGRAM 34 c Whole pecans
4 Chicken breasts, in half 4 tb Flour
4 tb Finely chopped pecans 2 tb Unsalted butter
2 tb Olive oil 1/8 ts Minced garlic clove
-salt and pepper 1 ts Cornstarch
1 c Unsweetened orange juice 1/2 c Bourbon
2 ts Sugar 2 tb Orange zest
-dash allspice (don't 2 tb Parsley, chopped
-overdo it) -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 saute garlic for
approximately 30 seconds to 1 minute, then remove garlic. Then saute
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. From: Earl Shelsby
Submitted By KATHRYN CONE On 12-15-95

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