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