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 496Calories from Fat 324
% Daily Value*
Saturated Fat 10g63%
Vitamin A 400IU8%
Vitamin C 4.1mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Chicken Cutlets With Pecan Sauce https://www.thegratefulgirlcooks.com/chicken-cutlets-pecan-sauce/