It was imperative that dinner be a winner–rhyming again :)–after my recent failure with shrimp crepes. Yuck! Well, that may be a bit harsh seeing as seafood and I do NOT go back a long way and Senior and Junior Too thought it was pretty good. But–really–it was not my finest cooking hour. As for this chicken in brown sugar pecan sauce, there’s a good reason this isn’t the first time it has appeared on my dinner menu. Senior: “This is so good.” Junior: “This is really good, Mom.” Junior Too: “Is there more?” Winner!

1 tbsp unsalted butter

1/2 cup pecans, chopped

1/4 cup flour

1 tsp salt

1/2 tsp ground black pepper

12 chicken tenderloins

1 tbsp olive oil

3/4 cup chicken broth

3 tsp brown sugar

2 tbsp white wine vinegar

1 tsp cornstarch

2 tbsp butter

1/2 tsp dried thyme

1/4 cup shaved parmesan cheese

1) In large skillet over medium heat, melt butter; add pecans and cook 3 minutes, stirring often; remove from skillet and set aside

2) In shallow dish, mix flour, salt, and pepper; dredge chicken in flour mixture

3) Increase skillet heat to medium-high; add olive oil; add dredged chicken and cook approximately 3 minutes each side until no longer pink in center; remove chicken from skillet and set aside; lower skillet heat to medium

4) Add chicken broth to skillet and cook 1-2 minutes, stirring to loosen particles from skillet bottom; add brown sugar and stir; dissolve cornstarch in vinegar, then add to broth mixture, stirring constantly; add butter and thyme and stir until butter melts and sauce thickens, 2-3 minutes; return chicken to skillet and spoon sauce over top; cook 2 minutes

5) Transfer chicken from skillet to serving platter; pour sauce over top; sprinkle chicken with pecans and parmesan cheese; serve it up!

Serves: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/16/12.


  1. Becky Doughty says:

    This looks delicious! And hubby LOVES pecans – he’ll be happy to see this on my fridge…

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