Add this to your “dinner in a hurry” recipes. It’s elegant enough for company, but easy enough for everyday with just a few ingredients. Truly drool-worthy.

It started with me browsing the “clearance” racks at the grocery store. I do love a bargain. I spotted a jar of orange marmalade, which I adore. Because shelf space is limited, stores often put items on clearance to make room for different sizes or brands. This jam was perfectly fine with a long life ahead of it. (Well, not after I got ahold of it.) The trick is to find the clearance racks, which are often hidden in out of the way places. But it’s worth sniffing them out.
And then I came back from Florida – and a visit to Harvey’s Grove – with a huge bag of pecans and voila! A new recipe was born.

Pound that chicken to a uniform thickness to get out your aggressions and help the chicken taste even better.

Ingredients
2 boneless skinless chicken breasts – Cut into four pieces
2-3 TBS flour
1 tsp salt
½ tsp pepper
1 TBS butter – optional (You can “dry roast” pecans, but butter adds more flavor.)
½ cup pecans (shelled, natch)
1 TBS olive oil
¼ cup orange marmalade
1 TBS Dijon mustard

Directions
Pound the chicken between two pieces of plastic wrap or wax paper so that it’s uniform in thickness.
Dredge chicken in flour, salt and pepper mixture.
Melt butter in large frying pan.
Sautee the pecans for a few minutes.
Scoop out pecans and set aside.
Add olive oil to pan on medium heat.
When oil is hot, add chicken and let it brown on one side – about 5 minutes.
While chicken is cooking, mix the marmalade and mustard together.
After you flip chicken over, pour the marmalade mixture over the top of the chicken.
Chicken is done when it’s no longer pink inside.
Garnish with pecans.

http://www.nanaclareskitchen.com/2012/04/22/sauteed-leeks-and-brussel-sprouts/

Oh and yes, I served the Orange Chicken with Pecans with brown rice and sautéed leeks and Brussels sprouts. I did go a little crazy with the pecans, but we do love them.