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