Honey-Pecan Chicken
Makes 4 servings
1/3 + 2 tsp bread crumbs 4 thinly sliced chicken cutlets 2
Tbsp flour 1 egg, lightly beaten 2 Tbsp canola oil
2/4 oz chopped pecans
3/2 cup chicken broth 2 Tbsp honey 1 Tbsp lemon juice 1 tsp
minced fresh parsley
4/2 tsp cornstarch
5/8 tsp grated orange peel
6/8 tsp salt Dash pepper
Dredge chicken in flour; dip in beaten egg; dredge in bread
crumbs. Saute chicken in oil, turning once, 3-4 minutes per
side. Remove chicken to serving platter and keep warm. In
same skillet saute pecans until lightly toasted (1-2
minutes). In small bowl combine remaining ingredients,
stirring to dissolve cornstarch; add to pecans in skillet
and stirring constantly, bring to a boil. Simmer 4-5 minutes
until mixture thickens. Pour over chicken and serve
immediately.
POINTS: 8
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