What's for Supper, Oxmoor House, 2012.
|1/2 cup pecan halves||3 tablespoons olive oil|
|1/4 cup butter, divided||1/2 cup chicken broth|
|4 (1 1/4 pounds) chicken cutlets||1 tablespoon brown sugar|
|1 teaspoon salt||2 tablespoons cider vinegar|
|1/2 teaspoon pepper||1/2 teaspoon dried thyme|
|3 tablespoons all-purpose flour||Garnish of fresh thyme|
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.
Sprinkle chicken with salt and pepper. Dredge in flour.
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.
Add chicken broth to skillet, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Add brown sugar, vinegar, and dried 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. Garnish, if desired.
Sidekick: Garlic-Pepper Mixed Vegetables
Cook 1 (11-oz.) package frozen steam-in-bag mixed vegetables according to package directions. Toss with 1 tsp. freshly ground garlic-pepper seasoning.
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