While cruising in the Bahamas I made Pecan Chicken for dinner one night. I served it over rice with candied carrots on the side. My husband LOVED the pecan chicken and he generally doesn’t get excited about food so I knew this was a winner. I also think it would be a “kid-friendly” weeknight meal.
The recipe is my adaptation of Southern Living’s Our Best Chicken Recipes publication from 2013 called Chicken Cutlet in Pecan Sauce.
Save yourself valuable time by purchasing thin cut chicken cutlets instead of pounding them yourself.
1/2 cup pecans, rough chopped
1/4 cup butter, divided
2 boneless, skinless chicken breasts, pounded thin
1 teaspoon salt1/2 teaspoon white pepper
1/4 cup all-purpose flour
3 tablespoons roasted garlic grapeseed oil
2 tablespoons all-purpose flour
1 cup chicken broth
2 tablespoon brown sugar
2 tablespoons cider vinegar
Heat pecans and 2 tablespoons butter in a large nonstick skillet over medium-low heat, stirring often, 2 to 3 minutes or until toasted and fragrant. Remove from skillet.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 plate.Whisk flour and chicken broth together. Add mixture to skillet, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Add brown sugar and vinegar, cook 3 to 4 minutes or until sugar is melted and sauce is slightly thickened. Whisk in remaining 2 tablespoons butter and pecans. Serve sauce over chicken.