Chicken with Pecan sauce
This is a great recipe if having friends over and you want minimal preparation. As most of my recipes are… it’s quick, easy, and delicious. 🙂
1/2 cup pecan halves
1/4 cup butter, divided
4 (1 1/4 pounds) chicken cutlets or thighs
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour (regular, coconut, or almond)
3 tablespoons olive oil
1/2 cup chicken broth
1 tablespoon brown sugar
2 tablespoons cider vinegar
1/2 teaspoon dried thyme
Garnish of fresh thyme
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. Sprinkle chicken with salt and 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. If you are using chicken thighs, you will need to increase cooking time to roughly 6-7 minutes per side. Transfer to a serving platter. Top 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 dried 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.
5. Garnish, if desired.
Dr. Crysta Serné
Vancouver Chiropractor and owner of Vitality Clinic
*recipe courtesy of www.myrecipes.com