8 chicken cutlets

3 large zucchini (cut into small pieces)

1 package small baby carrots

1/2 cup pecans

1 stick of butter plus 1 tbsp


2 tbsp. brown sugar

1 cup vegetable stock

sea salt and black pepper

2 tbsp. olive oil


*Note: At one point, you will have two skillets working at the same time.

  1. Boil carrots until tender and drain. (about 10-12 minutes)
  2. In a skillet, put 2 tbsp. olive oil. Cook zucchini until browned and tender. Set to the side.
  3.  Flour cutlets. Sprinkle with sea salt and black pepper.
  4.  In another skillet, put 1 tbsp. butter.  Add pecans. Melt butter. Stir pecans for about a minute and remove.
  5.  Add 1/2 stick of butter. Cook cutlets on both sides until brown and well cooked. Then remove.
  6.  Add remaining butter to skillet. Melt. Add vegetable stock, brown sugar and pecans. Stir well.
  7. Add carrots to zucchini skillet. Heat through.
  8. Place carrots and zucchini on a platter. Place chicken on top. Pour pecan sauce on top of chicken.

Serve hot.