Ingredients
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1/4 cup flour
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/4 cup milk
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1 1/4 cups pecans, finely chopped
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8 chicken cutlets (1 lb in total)
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2 tablespoons vegetable oil
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1 1/4 cups low sodium chicken broth
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2 tablespoons Dijon mustard
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2 teaspoons fresh parsley, chopped
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2 teaspoons butter
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2 teaspoons liquid honey
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1 egg
Instructions
- In a not too deep bowl, mix flour and half salt and pepper. In anoter bowl, with a whisk, beat egg and milk. Put pecans in a third bowl.
- Sprinkle remaining salt and pepper on chicken cutlets. Put one side of chicken cutlets in the mixture of flour, then in egg and then in pecans.
- In a big skillet, heat 1 tablespoon of oil at medium-low heat. Add half of the chicken cutlets, the coating of pecans under, and cook about 2 minutes or until begin to brown and be crispy. Flip the chicken cutlets and keep cooking for 4 minutes or until chicken is not pink inside. Cover and keep warm. Repeat with the remaining chicken cutlets and oil.
- Deglaze the skillet. Add chicken stock and bring to boil and scrape the bottom of the skillet to remove the bits. Let simmer about 5 minutes or until reduce to about 1/2 cup. Add remaining ingredients and stir. Sprinkle the sauce over chicken cutlets.