Festive honey-pecan chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Plain dried bread crumbs |
| 8 | Thinly sliced chicken cutlets | |
| ¼ | cup | Flour |
| 2 | Eggs, lightly beaten | |
| ¼ | cup | Vegetable oil, divided |
| 1½ | ounce | Pecan halves |
| 1 | cup | Canned chicken broth |
| ½ | cup | Honey |
| 2 | tablespoons | Lemon juice |
| 2 | teaspoons | Minced fresh parsley |
| 1 | teaspoon | Cornstarch |
| ¼ | teaspoon | Grated orange peel |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | small | Orange, cut crosswise into thin slices |
Directions
On sheet of waxed paper or a paper plate, spread bread crumbs.
Sprinkle cutlets evenly with flour. Dip each cutlet into beaten egg, then into crumbs. In 12" nonstick skillet, heat 2 tablespoons oil over medium-high heat; add half of the chicken and cook, turning once until lightly browned (3 to 4 minutes on each side). Place chicken on serving platter; keep warm. Repeat procedure using remaining oil and chicken cutlets. In same skillet, saute' pecans for 1 to 2 minutes. In bowl, combine remaining ingredients except orange slices. Add to pecans in skillet, stir constantly, bring to boil. Reduce heat, simmer until thick (4 to 5 minutes). To server, arrange orange slices with chicken. Top with pecan mixture.