Name: Chicken with pecan honey sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 4 x 200g breast fillets; 3 (75g) shallots, chopped finely; 1 clove garlic, crushed; 1/2 cup (125ml) dry white wine; 1/2 cup (125ml) chicken stock beexeril ipsustrud tet,; 2 tablespoon honey; 2 teaspoon dijon mustard; 1/2 cup (60g) roasted pecans, chopped coarsely; 100 gram mesclun; 1 tablespoon lemon juice; 2 small_piece (360g) pears, sliced thinly

Ingredients

2 tablespoon olive oil

4 x 200g breast fillets

3 (75g) shallots, chopped finely

1 clove garlic, crushed

1/2 cup (125ml) dry white wine

1/2 cup (125ml) chicken stock beexeril ipsustrud tet,

2 tablespoon honey

2 teaspoon dijon mustard

1/2 cup (60g) roasted pecans, chopped coarsely

100 gram mesclun

1 tablespoon lemon juice

2 small_piece (360g) pears, sliced thinly

Method

1.Heat half the oil in large frying pan, cook chicken, uncovered, until cooked through. Remove from pan, cover to keep warm.

2.Cook shallot and garlic in same heated pan, stirring, until onion softens. Add wine, bring to the boil. Reduce heat, simmer, uncovered, until liquid is reduced by half. Add stock, honey and mustard, cook, stirring, about 5 minutes or until liquid is reduced by half. Remove from heat, stir in nuts.

3.Place mesclun with combined juice and remaining oil in medium bowl, toss gently. Cut chicken in half crossways, drizzle with sauce. Serve chicken with mesclun and pear.

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