Rating: 3.5 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Southern Living February 2011

Gallery

Credit: Jennifer Davick; Styling: Amy Burke

Recipe Summary

hands-on:
23 mins
total:
23 mins
Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 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.

Advertisement