Festive honey-pecan chicken

6 servings

Ingredients

Quantity Ingredient
¾ cup Plain dried bread crumbs
8 Thinly sliced chicken cutlets
¼ cup Flour
2 Eggs, lightly beaten
¼ cup Vegetable oil, divided
1½ ounce Pecan halves
1 cup Canned chicken broth
½ cup Honey
2 tablespoons Lemon juice
2 teaspoons Minced fresh parsley
1 teaspoon Cornstarch
¼ teaspoon Grated orange peel
¼ teaspoon Salt
⅛ teaspoon Pepper
1 small Orange, cut crosswise into thin slices

Directions

On sheet of waxed paper or a paper plate, spread bread crumbs.

Sprinkle cutlets evenly with flour. Dip each cutlet into beaten egg, then into crumbs. In 12" nonstick skillet, heat 2 tablespoons oil over medium-high heat; add half of the chicken and cook, turning once until lightly browned (3 to 4 minutes on each side). Place chicken on serving platter; keep warm. Repeat procedure using remaining oil and chicken cutlets. In same skillet, saute' pecans for 1 to 2 minutes. In bowl, combine remaining ingredients except orange slices. Add to pecans in skillet, stir constantly, bring to boil. Reduce heat, simmer until thick (4 to 5 minutes). To server, arrange orange slices with chicken. Top with pecan mixture.

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