Toasted Pecan Chicken with Cauliflower Rice

Ingredients for Chicken:

4 boneless chicken breasts
1/4 tsp pepper
1/4 tsp salt
1 1/2 cups whipping cream
2 Tbsp orange marmalade
1 Tbsp Dijon mustard
3/4 cup chopped toasted pecans

Ingredients for Cauliflower:

  • One head cauliflower
  • 2 tbsp butter (or olive oil)
  • salt and pepper to taste

Directions for Chicken:

Cut chicken in to cubes and toss them in a large skillet on medium high heat with a little olive oil until chicken is cooked through (about 6-8 minutes).  Remove chicken and set it aside.

Reduce heat to medium, add whipping cream, marmalade, mustard, salt and pepper, stir well. Add chicken, sprinkle with pecans, and cook 8 min or until sauce thickens.

Directions for Cauliflower:

Cut cauliflower in to chunks.  In batches, place chunks in food processor until it is consistency of rice.  Melt butter in a large skillet on medium high heat.  Place ‘rice’ in skillet and add salt and pepper.  Stir frequently until it is nice and hot (around 8 minutes).  Enjoy!



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