Chicken Cutlets with Pecan Sauce

Ingredients:
½ cup pecans
¼ cup butter, divided
4 chicken cutlets (about 1¼ lb)
1 tsp salt
½ tsp pepper
3 tbsp all-purpose flour
3 tbsp olive oil
½ cup chicken broth
1 tbsp brown sugar
2 tbsp cider vinegar
½ tsp dried thyme

Directions:
Heat pecans and 2 tbsp butter in a large nonstick skillet over medium-low heat, stirring often, 2 to 3 minutes or until toasted and fragrant. Remove from skillet.
Sprinkle chicken with salt and pepper. Dredge in flour. Cook chicken in hot oil in skillet over medium heat 3 to 4 minutes on each side or until golden brown and done. Transfer to a serving platter. Top with pecans.
Add chicken broth to skillet, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Add brown sugar, vinegar and thyme, and cook 3 to 4 minutes or until sugar is melted and sauce is slightly thickened. Whisk in remaining 2 tbsp butter. Serve sauce over chicken.