Chicken Cutlets with Pecan Sauce
1/2 cup pecans
3 tablespoons olive oil buttery spread, divided
4 chicken cutlets (about 1 1/4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons whole wheat pastry flour
olive oil spray
1/2 cup low salt chicken broth
1 tablespoon honey
2 tablespoons cider vinegar
1/2 teaspoon dried thyme
Heat pecans and 1 tablespoon buttery spread 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-sprayed skillet over medium heat 3 to 4 minutes on each side or until golden brown and done. Transfer to a serving platter. Top with pecans.
Add chicken broth to skillet, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Add honey, vinegar, and thyme, and cook 3 to 4 minutes or until honey is melted and sauce is slightly thickened. Whisk in remaining 2 Tbsp. buttery spread. Serve sauce over chicken
By my calculations – Per serving – Calories: 320, Total Fat: 15.9g, Sat. Fat: 2.4g, Carb: 10.7g, Fiber: 2.1g, Protein: 30g