1 tsp. coarsely chopped pecans
1 1/2 C. chicken stock, divided
1 Tbsp. Dijon mustard
1 tsp. fructose
4 skinned chicken breast halves, boned and defatted
Preheat oven to 350°.
Place pecan chips in small pie pan and place in oven for about 2
to 3 minutes. Watch carefully so they do not burn.
In small saucepan combine 1/2 C. chicken stock, Dijon mustard and
fructose. Cook uncovered over medium-high heat and reduce by
1/3 to thicken the sauce and intensify the flavor. Stir in
pecans. Keep warm until you are ready to serve.
In large sauté pan, heat 1 C. of chicken stock and add chicken
breasts. Cook chicken breasts until they are opaque, about 10
minutes. Transfer breasts from pan to serving plate. Ladle 2 Tbsp.
sauce over each breast.
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