1 pound boneless, skinless chicken cutlets
1/2 cup flour
2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans
1 tablespoon butter

Dredge cutlets in flour, shaking off excess. Heat butter in a heavy skillet over medium heat. Add cutlets and brown on both sides, about 5-6 minutes. Stir together remaining ingredients. Add to the skillet and stir gently. Cover and simmer gently for 7-8 minutes. Remove cutlets to a serving platter, pour sauce over and serve.