Chicken Cutlets with Pecan Sauce

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.

Yield: Makes 4 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 23 Minutes


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

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Cutlets with Pecan Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy