Pecan Crusted Chicken With Raspberry Sauce

Recipe by Vicki in CT
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In food processor (or can finely chop with knife) chop pecans; add flour and salt.
  • Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well.
  • Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined.
  • Pan fry chicken in small drizzle of olive oil on medium heat until browned on both sides. (With cutlets this will take a very small amount of time. If using larger breasts, adjust cooking time.).
  • Drizzle warmed sauce over chicken to serve.
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