Serve chicken cutlets with a creamy grape and pecan sauce flavored with sherry, garlic and mustard for an elegant, yet easy, entree. Try your hand at these Chicken Cutlets with Pecans for a dish with pizazz.
What You Need
Original recipe yields 16 servings
16 small boneless skinless chicken breasts (4 lb.), pounded to 1/4-inch-thickness
2/3 cup flour
1/2 cup (1 stick) margarine or butter, divided
3 Tbsp. chopped shallot s
1 Tbsp. minced garlic
3/4 cup dry sherry
2 cups half-and-half
1 cup seedless grapes, halved
1/2 cup GREY POUPON Country Dijon Mustard
1 cup PLANTERS Pecan Pieces
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Please use alcohol responsibly.
Let's Make It
Coat chicken with flour, shaking off excess; set aside.
Cook half of the chicken in half of the margarine in large skillet on medium-high heat until chicken is cooked through. Remove from skillet; cover to keep warm. Repeat with remaining chicken and margarine, reserving drippings in skillet.
Add shallots and garlic to skillet; cook and stir just until tender. Add sherry; cook on high heat until pan is deglazed, stirring constantly. Stir in half-and-half, grapes and mustard; cook and stir until sauce is thickened. (Do not boil.) Serve each chicken breast topped with about 1/4 cup of the sauce. Sprinkle evenly with the pecans.
Serve with a mixed green salad and a slice of whole wheat bread.
Garnish with fresh parsley just before serving.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.