Chicken Cutlets with Pecan Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Easy side: Cook 1 (11-oz.) package frozen steam-in-bag baby mixed vegetables according to package directions. Toss with 1 tsp. freshly ground garlic-pepper seasoning. We tested with Green Giant Valley Fresh Steamers Market Blend and McCormick seasoning. 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 |
Directions:
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.
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