Sunday, February 27, 2011

Keeper Recipe

It was a long three months with no Southern Living inspiration, but my subscription is now renewed and the delivery problems sorted out :) Recommence the experimental recipes!

I tried this one on Ben and Suzannah and it was a success!

Chicken with Pecan Sauce
1/2 cup pecans
1/4 cup butter, divided
4 chicken cutlets (abt 1 1/4 lb)
1 tsp salt
1/2 tsp pepper
3 Tbsp all-purpose flour
3 Tbsp olive oil
1/2 cup chicken broth
1 Tbsp brown sugar
2 Tbsp cider vinegar
1/2 tsp dried thyme

1. Heat pecans and 2 Tbsp butter in large nonstick skillet over medium-low 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 medim heat 3 to 4 minutes on each side or until golden brown and done. Transfer to a serving platter. Top with pecans.
4. Add chicken broth to skillet, and cook 2 minutes, stirring to losen particles from bottom of skillet. Add brown sugar, vinegar, and 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.

*All that butter isn't necessary. I left the butter from toasting the nuts in the skillet to cook the chicken. I also would not add more to the sauce at the end. And I added more nuts-- can't have too many pecans!


Rachel said...

I'm in recipe research mode. This looks delicious. What did/would you serve with it?

Rachel said...

P.S. Let's get together.

Megan said...

Rach, I served it with roasted sweet potatoes (cut in wedges, add onion wedges, toss in a Tbsp olive oil, salt, and pepper and bake on a greased, foil-covered cookie sheet for about 25 minutes) and some kind of veggie (Zan brought asparagus which was delicious).

LET'S!! I still aspire to craft with you :)