Chicken Cutlets with Pecan Sauce

What's for Supper, Oxmoor House, 2012.

Chicken Cutlets with Pecan Sauce

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    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


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    • 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 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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