1 Skinless Chicken Piece
1/2 All-Purpose Flour
Dredge the cutlets in flour, shaking off excess.
Heat two tablespoons margarine in a heavy skillet over medium heat.
Add the cutlets and brown on both sides, about 5-6 minutes.
Stir together the remaining tablespoon margarine, honey and pecans.
Add to the skillet, stir gently.
Cover and simmer gently for 7-8 minutes.
Remove cutlets to a serving platter, pour sauce over and serve.