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Honey-Pecan Chicken

1/3 cup plus 2 tsp plain dried breadcrumbs
4 thinly sliced chicken cutlets (1/4 lb. each)
2 Tbsp flour
1 egg, lightly beaten
2 Tbsp vegetable oil
3/4 oz. chopped pecans
1/2 C. canned ready to serve chicken broth
2 Tbsp honey
1 Tbsp lemon juice
1 tsp minced fresh parsley
1/2 tsp cornstarch
1/8 tsp each - grated orange peel, salt, pepper

On sheet of wax paper or paper plate, spread bread crumbs. Sprinkle
cutlets evenly with flour, coating both sides. dip each cutlet
into beaten egg, then into crumbs, coating both sides and pressing
crumbs to adhere. In 12" non-stick skillet, heat oil over medium
high heat; add chicken and cook, turning once, until lightly browned
- 3-4 mins. on each side. Remove chicken to serving platter and
keep warm.

In same skillet, saute pecans until lightly toasted, 1-2 minutes.
In small bowl, combine remaining ingredients, stirring to dissolve
cornstarch; add to pecans in skillet, and, stirring constantly,
bring to a boil. Reduce heat and let simmer until mixture thickens,
4-5 minutes. Pour over chicken and serve immediately.

Serves 4


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