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Chicken Cutlets
Nb persons: 4
Yield:
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Easy side: cook 1 pkg frozen steam in bag baby mixed vegetables according to directions. Toss with 1t. Freshly ground garlic pepper seasoning. | |
1/2 cup | pecans |
1/4 cup | butter, divided |
4 chicken cutlets | |
1 t | salt |
1/2 t | pepper |
3 T | all purpose flour |
3 T | olive oil |
1/2 c | chicken broth |
1 T | brown sugar |
2 T | cider vinegar |
1/2 t | dried thyme |
1. Heat pecans & 2 T butter in a large nonstick skillet over medium - low heat; stirring often 2 - 3 minutes or until toasted & fragrant. Remove from skillet.
2. Sprinkle chicken with salt & pepper. Dredge in flour.
3. Cook chicken in hot oil in skillet over medium heat 3-4 minutes on each side or until golden brown and done. Transfer to serving platter. To 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; cook 3-4 minutes or until sugar is melted and sauce us lightly thickened. Whisk in remaining 2 T butter. Serve sauce over chicken.
Southern Living, Feb 2011
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