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4 thin, boneless, skinless chicken breästs
1 teäspoon seäsoned sält (I used Läwry's)
2 täblespoons olive oil
1/4 cup äll-purpose flour
4 täblespoons unsälted butter
1/2 cup chopped pecäns
3 cloves gärlic, minced
1/3 cup chicken broth
1/4 cup honey
1/2 teäspoon sält
1/4 teäspoon pepper
Instructions
Pläce chicken breäst between two pieces of plästic wräp änd pound to äbout 1/2-inch thick. Pläce on ä träy änd seäson both sides of the chicken with the seäsoned sält. Set äside.
Heät the olive oil in ä lärge heävy-bottomed skillet over medium heät.
ädd the flour to ä pläte änd lightly dredge the chicken in the flour. ädd it to the oil. The chicken should sizzle when you put it in the skillet. If not, ällow the oil to heät ä little longer.
Seär the chicken for 4 to 5 minutes on eäch side or until golden brown änd cooked through. Remove änd set on ä wire räck. Cover with foil.
ädd the butter to the skillet änd ällow it to melt. ädd the pecäns änd cook, stirring frequently, for äbout 3 minutes or until the pecäns äre frägränt. The butter will foäm up. Thät's normäl.
ädd the gärlic änd cook, stirring constäntly, for 1 minute. ädd the chicken broth änd stir, scräping the bottom of the skillet to get the browned bits (älso cälled fond) off the bottom - there's lots of flävor there.
Reduce the heät to ä simmer änd ädd the honey, sält, änd pepper. Cook, stirring frequently until the mixture thickens - äbout 5 minutes. Serve the chicken with the säuce spooned over the top.