in case you didn't believe me...

Need further proof of my love for nuts? You've got it.

While my previous post mentioned that I like pecans in salads (and pies, though that went without saying), it turns out that they're pretty tasty paired with chicken too. I got this recipe from Southern Living Superfast Southern: Comfort Food in 20 Minutes or Less!,an extremely useful cookbook filled with recipes that come together quickly and yield delicious results.

If you're feeling the effects of fall and have been craving seasonal soups, there's a great recipe for sweet potato soup that only takes 15 minutes to make. There are some great ideas for quick desserts too, everything from caramel-chocolate tartlets to deep-fried moonpies. There are pictures for every recipe and lots of helpful tips along the way.

This chicken was a hit. Instead of buying cutlets, I sliced two big breasts into three thinner pieces and it all worked out swimmingly. The toasted pecans steal the show for me, though that sweet sauce is pretty awesome too. I was afraid that the nuts would turn soggy and gross upon reheating, but no--they were still crunchy and flavorful two days later. You can't beat this dish for its simplicity--it's going into the rotation for sure.

Chicken Cutlets with Pecan Sauce
Based on a recipe from Southern Living Superfast Southern: Comfort Food in 20 Minutes or Less!
Serves 4
Ingredients:

• 4 chicken cutlets (or 2 breasts, thinly sliced)(about 1-1/4 pound)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground mustard
• 3 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 4 tablespoons butter, divided use
• 1/2 cup pecan pieces, toasted
• 1/2 cup chicken broth
• 1 tablespoon brown sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon dried thyme

Directions:
In a shallow dish, toss together the flour, salt, pepper, and mustard.
Dredge the chicken pieces through the mixture and coat well.
Heat a saute pan over medium heat, then add the oil and 2 tablespoons of the butter.
When the butter has melted, cook the chicken 3 to 4 minutes on each side, or until golden brown and done.
Transfer to an oven-safe serving platter, top with pecans, and place in an oven heated to 200 degrees F to keep warm.
Add chicken broth to the skillet and cook 2 minutes, stirring to loosen the particles from the bottom.
Add the brown sugar, vinegar, and dried thyme, and cook 3 to 4 minutes or until sugar is melted and the sauce is slightly thickened.
Whisk in the remaining 2 tablespoons of butter, then pour the sauce over the chicken and serve.