Buttery Pecan Chicken
Green Beans with Long-Grain and Wild Rice
Ingredients
- ¼ cup butter, divided
- ½ cup chopped pecans
- 2 lb boneless, skinless chicken breasts
- 3 Tbsp all-purpose flour
- 3 Tbsp olive oil
- ½ cup chicken broth
- 2 Tbsp apple cider vinegar
- 1 Tbsp brown sugar
- ½ tsp dried thyme
Instructions
- Melt 2 Tbsp butter in a large nonstick skillet over medium heat; add nuts, and cook, stirring often, until toasted. Remove from skillet.
- Halve chicken crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season chicken lightly with salt and pepper; dredge in flour to coat.
- Cook chicken in hot oil in skillet over medium-high heat 5 minutes per side or until done. Remove from skillet, and keep warm.
- Add broth to skillet; cook 2 minutes, scraping skillet to loosen browned bits. Add vinegar, sugar, and thyme; cook 3 minutes or until slightly thickened. Whisk in 2 Tbsp butter. Top chicken with sauce and nuts.
Side Dish Ingredients
- 1 lb green beans
- 3 Tbsp olive oil
- 2 (4.6-oz) pkg long-grain and wild rice mix
Side Dish Instructions
- Preheat oven to 425°F. Toss together green beans and oil on a rimmed baking sheet. Bake 10 minutes or until beans are browned and tender. Season with salt and pepper to taste.
- Cook rice according to package directions.
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