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Chicken Cutlets with Low-Carb Southern Pecan Gravy

Crispy, golden-brown chicken is perfectly pan-fried and topped with a rich, creamy gravy made from cream cheese, sour cream, and flavorful pan drippings. Crunchy pecans are the star of the show, adding a delightful texture to this hearty dish.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • Measuring spoons
  • 1 measuring cup
  • 1 skillet
  • 1 Large spoon
  • 1 resealable bag
  • tongs
  • 1 plate
  • 1 knife
  • 1 whisk

Ingredients
  

  • 4 Tbsp. butter divided
  • 1 cup pecans chopped
  • 4 chicken cutlets
  • 3-4 Tbsp. Carbquick or other low-carb baking mix
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3 Tbsp. oil
  • 1/2 cup chicken broth
  • 1 Tbsp. brown sugar
  • 1/2 tsp. thyme
  • 1/2 tsp. chicken bouillon
  • 2 Tbsp. champagne vinegar
  • 1 tsp. nutmeg
  • 1 cup sour cream
  • 1 8- oz. package cream cheese

Instructions
 

  • Melt 2 tablespoons butter in a skillet.
  • Add pecans and toast 2-3 minutes, stirring constantly.
  • Remove and cool.
  • Season chicken with salt and pepper.
  • Place 2 tablespoons of Carbquick in the bottom of a resealable bag, then, place the chicken in the bag.
  • Place 2 more tablespoons on top of the chicken.
  • Seal the bag, squeezing out all the air possible; then, SHAKE, SHAKE, SHAKE until all the chicken is coated evenly with the Carbquick.
  • Heat 3 tablespoons of oil in a skillet.
  • Cook the chicken about 5-8 minutes on both sides until the internal temperature reaches 165 degrees.
  • Remove and keep warm.
  • Pour the chicken broth in the skillet.
  • Cook two minutes while deglazing the pan.
  • Add the brown sugar, thyme, chicken bouillon, nutmeg and champagne vinegar.
  • Cook until slightly thick.
  • Add the sour cream and cream cheese.
  • Stir until the cream cheese is melted and the mixture is smooth.
  • Add two tablespoons of butter and the pecans.
  • Stir until the pecans are incorporated. If you want a thinner gravy, add a little milk or half and half until it is the desired consistency. Heat until hot.
  • Serve the chicken with the gravy on top or on the side.
  • Sprinkle some chopped fresh parsley over the top to make it look pretty if you can wait that long.
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