Sprinkle salt on chicken. Melt butter and oil in a medium skillet over medium heat. Add chicken and brown on each side. Add syrup, vinegar, and pecans. Cook about 7 minutes, stirring occasionally and flipping chicken at least once. Serve chicken with sauce and pecans on top.
Butternut Squash
Preheat oven to 400. Peel squash, cut in half, and scoop out pulp and seeds. Discard pulp and seeds. Cut squash into 1-2 inch cubes. Toss squash with olive oil in a medium bowl until well coated. Spread in a single layer on a parchment lined baking sheet. Sprinkle with salt and pepper. Bake at 400 for 25-30 minutes or until squash is soft and beginning to brown on the edges.