Chicken Cutlets with Pecan Sauce

• 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

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. 2. Sprinkle chicken with salt and pepper. Dredge in flour.
3. 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. 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.

I got this recipe from Southern Living magazine.  I did not use the thyme.  I like that the recipe used pecans.

Megan-3.5/5

Jesse-3.5/5

Risotto with Porcini Mushrooms and Mascarpone

Ingredients

• 2 cups boiling water 
• 1 cup dried porcini mushrooms (about 1 ounce)
• 1 (14-ounce) can less-sodium beef broth
• Cooking spray 
• 1 cup uncooked Arborio rice or other short-grain rice
• 3/4 cup chopped shallots
• 2 garlic cloves, minced
• 1/2 cup dry white wine 
• 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup (1 ounce) mascarpone cheese
• Fresh thyme leaves (optional)

Preparation

1. 1. Combine 2 cups boiling water and mushrooms; let stand 30 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/2 cups soaking liquid; chop mushrooms.
2. 2. Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.
3. 3. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).
4. 4. Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, Parmigiano-Reggiano, chopped thyme, salt, and pepper; stir gently just until the cheese melts. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon mascarpone and thyme leaves, if desired.

I got this recipe from Cooking Light magazine.  Neither Jesse or I like thyme very much so I did not add it.  This is a good winter dish with all the mushrooms.  I did not use dried mushrooms I used fresh.  

Megan-3/5

Jesse-3/5