In a fry pan, over medium heat, add apple cider. Slowly whisk in cornstarch, mixing well. Stir in pineapple preserves. Add pecans and simmer until thickened, about 3 minutes. Place in separate baggies.

To Freeze: Freeze in freezer safe container.

To Reheat: Defrost chicken. Dredge chicken in flour mixture, one piece at a time. In large frypan, place canola oil over medium heat. Add chicken and cook, turning frequently, about 20 minutes or until light brown and fork can be inserted with ease. Remove chicken to serving platter and keep warm. Warm sauce in a saucepan or microwave, serve over chicken.