Chicken Cutlets with Pecan Sauce

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Chicken-Cutlets-with-Pecan-Sauce
Easy side: Cook 1 (11-ounce) package frozen steam-in-bag baby mixed vegetables according to package directions. Toss with 1 teaspoon freshly ground garlic-pepper seasoning. We tested with Green Giant Valley Fresh Steamers Market Blend and McCormick seasoning.

Ingredients

  • 1/2 cup pecans
  • 1/4 cup butter, divided
  • 4 chicken cutlets (about 1 1/4 pound)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 3 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1 tablespoon brown sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon dried thyme

Preparation

  1. Heat pecans and 2 Tablespoon s butter in a large nonstick skillet over medium-low heat, stirring often, 2 to 3 minutes or until toasted and fragrant. Remove from skillet.
  2. Sprinkle chicken with salt and pepper. Dredge in flour.
    Cook chicken in hot oil in skillet over medium heat 3 to 4 minutes on each side or until golden brown and done. Transfer to a serving platter. Top with pecans.
  3. Add chicken broth to skillet, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Add brown sugar, vinegar, and thyme, and cook 3 to 4 minutes or until sugar is melted and sauce is slightly thickened. Whisk in remaining 2 Tablespoon s butter. Serve sauce over chicken.

Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce

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Pecan-Crusted-Chicken-and-Tortellini-with-Herbed-Butter-Sauce
Nutty and buttery Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce is your winning solution to getting dinner on the table in 30 minutes.

Ingredients

  • 2 (9-ounce) packages refrigerated cheese-filled tortellini
  • 4 (4-ounce) chicken breast cutlets
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup finely chopped pecans
  • 1 large egg, lightly beaten
  • 3 tablespoons olive oil
  • 1/2 cup butter
  • 3 garlic cloves, thinly sliced
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley
  • 1/4 cup (1 ounce) shredded Parmesan cheese

Preparation

  1. Prepare tortellini according to package directions.
  2. Meanwhile, sprinkle chicken with salt and pepper. Place pecans in a shallow bowl. Place egg in a second bowl. Dip chicken in egg mixture, allowing excess to drip off. Dredge chicken in pecans, pressing firmly to adhere.
  3. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until done. Remove from skillet; wipe skillet clean.
  4. Melt butter in skillet over medium heat. Add garlic, and sauté 5 to 7 minutes or until garlic is caramel-colored and butter begins to turn golden brown. Immediately remove from heat, and stir in basil, parsley, and hot cooked tortellini. Sprinkle with cheese. Serve immediately with chicken.

Fettucine with Zucchini and Pecans

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Pecans aren’t just for dessert. Try them toasted in this Italian-inspired fettucine with fresh basil and Asiago cheese.

Ingredients

  • 3/4 cup coarsely chopped pecans
  • 1 (12-oz.) package fettuccine
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 pound small zucchini, shredded
  • 2 garlic cloves, minced
  • 1 cup freshly grated Asiago cheese
  • 1/4 cup thinly sliced fresh basil

Preparation

  1. Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 6 to 8 minutes or until toasted and fragrant.
  2. Prepare fettuccine according to package directions.
  3. Meanwhile, melt butter with olive oil in a large nonstick skillet over medium-high heat; add zucchini and garlic, and sauté 3 to 4 minutes or until zucchini is tender. Toss with hot cooked fettuccine, pecans, Asiago cheese, and basil. Season with salt and freshly ground pepper to taste. Serve immediately.

Pecan Pesto

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Toasted pecans kick up the flavor of ordinary pesto. Use this recipe for homemade pesto, or as a shortcut add toasted pecans (coarsely chopped in a foor processor) to store-bought pesto.

Ingredients

  • 4 cups loosely packed fresh basil leaves
  • 1 cup (4 oz.) freshly shredded Parmesan cheese
  • 1 cup toasted pecans
  • 1 cup olive oil
  • 4 garlic cloves
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Preparation

  1. Process all ingredients in a food processor until smooth.

Pan-Fried Fish with Peppers and Pecans

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White fish is topped with a spicy-sweet mixture of pecans, sweet pepper, and cayenne pepper.

Ingredients

  • 1 pound thin white fish fillets (such as trout, tilapia, or catfish), skinned if desired
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 Tablespoon s butter
  • 1/2 cup chopped pecans
  • 1/2 of a red sweet pepper, cut in strips
  • 1 Tablespoon brown sugar
  • 1/8 teaspoon cayenne pepper
  • Juice from one small lime
  • Green onions, sliced

Preparation

  1. Rinse fish; pat dry with paper towels. If necessary, cut fish into serving size pieces; set aside. In shallow dish combine flour and salt. Dip fish in flour mixture to coat.
  2. In a large skillet heat half of the butter over medium-high heat. Add fish in a single layer. Reduce heat to medium. Cook 3 to 4 minutes per side or until golden and fish flakes easily when tested with a fork. Remove fish from skillet. Cover and keep warm.
  3. Wipe out skillet. Add remaining butter to skillet and melt over medium heat. Stir in brown sugar until dissolved. Stir in pecans, sweet pepper and cayenne. Cook and stir over medium heat for 3 to 4 minutes or until pecans are lightly toasted and pepper strips are just tender. Remove from heat. Stir in lime juice. Spoon pecan mixture over fish. If Top with green onions.

Chicken Marsala

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We added buttery toasted pecans and even dredged the chicken in a pecan mixture for extra flavor and texture in this Chicken Marsala recipe. The results are amazing!

Ingredients

  • 3 tablespoons butter, divided
  • 1 cup pecan pieces, divided
  • 1/3 cup all-purpose flour
  • 4 skinned and boned chicken breasts (about 1 1/2 lb.)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 8 ounces assorted mushrooms, trimmed and sliced
  • 2 shallots, sliced
  • 3/4 cup chicken broth
  • 1/2 cup Marsala
  • 1/4 cup coarsely chopped fresh flat-leaf parsley

Preparation

  1.  Melt 1 Tbsp. butter in a small nonstick skillet over medium-low heat; add 2/3 cup pecans, and cook, stirring often, 4 to 5 minutes or until toasted and fragrant.
  2. Process flour and remaining 1/3 cup pecans in a food processor until finely ground; place flour mixture in a large shallow bowl.
  3. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper; lightly dredge in flour mixture.
  4. Melt remaining 2 Tbsp. butter with olive oil in a large nonstick skillet over medium-high heat; add chicken, and cook 2 to 3 minutes on each side or until golden brown and done. Remove chicken from skillet.
  5. Add mushrooms and shallots to skillet; sauté 3 minutes or until mushrooms are tender. Add broth and Marsala to skillet, stirring to loosen particles from bottom of skillet. Bring mixture to a boil, reduce heat to medium, and cook, stirring occasionally, 5 minutes or until sauce is slightly thickened. Return chicken to skillet, and cook 1 to 2 minutes or until thoroughly heated.
  6. Transfer chicken to a serving platter; spoon mushroom-Marsala mixture over chicken, and sprinkle with parsley and toasted pecans.