Easy, quick, and delicious, this recipe features chicken cutlets topped with a toasted butter pecan and herb sauce.
Servings: 4 servings
Calories Per Serving: 496 kcal
, divided (1/2 cube)
(I sliced two large breasts horizontally in half to make 4 cutlets)
apple cider vinegar
(if using fresh thyme, use 1 1/2 teaspoons)
Melt 2 Tablespoon butter in a large skillet (nonstick works the best). Add chopped pecans and cook over medium-low heat for 2-3 minutes until pecans are lightly toasted and fragrant, stirring occasionally. Remove pecans from skillet.
Sprinkle the chicken cutlets with salt and pepper. Place flour on a dinner plate, and dredge the chicken cutlets in the flour, making sure both sides are covered with flour.
Cook the chicken in hot olive oil in the skillet. Cook on medium heat for about 4 minutes per side until done. When chicken is fully cooked through, and light golden brown, remove them to a serving platter. Top the chicken with the toasted pecans. Keep chicken warm while making the sauce.
Using same skillet, add chicken broth. Cook for 2 minutes, scraping up the browned bits of goodness from the bottom of skillet. Add the brown sugar, vinegar and thyme. Stir to combine and cook for 3-4 minutes until sauce has reduced a bit and slightly thickened. Add remaining 2 Tablespoons of butter and whisk to combine until butter is melted and is fully combined.
Spoon sauce over the chicken and pecans, and serve!
Chicken Cutlets With Pecan Sauce
Amount Per Serving (1 cutlet + sauce)
Calories from Fat 324
% Daily Value*
Total Fat 36g
Saturated Fat 10g
Total Carbohydrates 5g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.