Chicken Cutlets with Pecan Sauce

By markemilw

Southern Living

FEBRUARY 2011

Ingredients

• 1/2 cup pecans
• 1/4 cup butter, divided
• 4 chicken cutlets (about 1 1/4 lb.)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 1/2 cup chicken broth
• 1 tablespoon brown sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon dried thyme

Preparation

Step 1

1. Heat pecans and 2 Tbsp. butter in a large nonstick skillet over medium-low heat, stirring often, 2 to 3 minutes or until toasted and fragrant. Remove from skillet.

2. Sprinkle chicken with salt and pepper. Dredge in flour.

3. Cook chicken in hot oil in skillet over medium heat 3 to 4 minutes on each side or until golden brown and done. Transfer to a serving platter. Top with pecans.

4. Add chicken broth to skillet, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Add brown sugar, vinegar, and thyme, and cook 3 to 4 minutes or until sugar is melted and sauce is slightly thickened. Whisk in remaining 2 Tbsp. butter. Serve sauce over chicken.