Thursday, July 2, 2009

Honey Pecan Chicken Cutlets

I stumbled across this recipe on recipezaar and thought it looked good. It tasted delicious. The suggestions say to pair it with rice because the sauce is kind of sweet due to the honey, so I served it with some brown rice.

Honey Pecan Chicken Cutlets
adapted from Recipezaar

1 lb skinless chicken piece
1/2 cup all-purpose whole wheat flour
3 tablespoons margarine, divided
1/4 cup honey
1/4 cup chopped pecans
1 teaspoon red pepper flakes

Dredge the cutlets in flour, shaking off excess. Heat two tablespoons margarine in a heavy skillet over medium heat. Add the cutlets and brown on both sides, about 5-6 minutes. Stir together the remaining tablespoon margarine, honey and pecans and red pepper flakes. Add to the skillet, stir gently. Cover and simmer gently for 7-8 minutes. Remove cutlets to a serving platter, pour sauce over and serve.

I prepared mine a little different - Instead of using whole cutlets, I cut them into bite-size pieces. Also, after I added the honey mixture to the chicken, I left it in the pan. As it cooled, the honey sort of stuck to the chicken and any remaining sauce could be spooned onto the plate, instead of smothering it all.

Servings: 4

1 comment:

  1. Pecan addition for this chicken sounds really delicious!