Chicken Cutlets with Pecan Sauce

Southern Living
Chicken Cutlets with Pecan Sauce Recipe
Photo: Jennifer Davick; Styling: Amy Burke
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.
Makes 4 servings


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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


Hands-on: 23 Minutes

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.

Created date

January 2011