INGREDIENTS
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1/2 cup pecan halves
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3 tablespoons olive oil
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1/4 cup butter, divided
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1/2 cup chicken broth
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4 (1 1/4 pounds) chicken cutlets
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1 tablespoon brown sugar
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1 teaspoon salt
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2 tablespoons cider vinegar
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1/2 teaspoon pepper
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1/2 teaspoon dried thyme
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3 tablespoons all-purpose flour
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Garnish of fresh thyme