Buttery Pecan Chicken
Long Grain and Wild Rice and Steamed Green Beans
Ingredients
- ¼ cup butter, divided
- ½ cup chopped pecans
- 6 (6-oz) 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.
- 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
- 2 (8.8-oz) pouches microwavable long grain and wild rice
- 2 (8-oz) pkg thin green beans
Side Dish Instructions
- Heat rice according to package directions .
- Steam green beans according to package directions; season to taste with salt and pepper.
30 Minute Meals Meal Plan
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