Total Time
Prep 5 mins
Cook 30 mins

I got this from an Australian Women's Weekly "after work healthy" cookbook my swap buddy I'mPat sent me. It sounded like a sauce I get at our local German restaurant, and I was right - it was WONDERFUL! And better for me since the chicken isn't breaded and fried. Hope you enjoy it!

Ingredients Nutrition


  1. Heat oil in large fry pan.
  2. Add chicken and cook, uncovered, until cooked through. Remove from pan and set aside to keep warm.
  3. Add shallots and garlic to chicken pan, stirring until onions are soft. Add wine to deglaze and bring to a boil. Reduce heat and simmer till reduced by half.
  4. Add chicken stock, honey and mustard and stir well. Stir for about 5 minutes until sauce is reduced some.
  5. Add pecans and chicken. Stir.
  6. Serve with salad and pear slices.