Easy Chicken Cutlets with Apples Recipe

Ingredients

• 2 skinless, boneless chicken breast halves
• teaspoon salt, or as needed
• 3 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• teaspoon freshly ground black pepper
• 1 pinch white sugar
• 2 tablespoons butter
• cup medium sherry
• 1 cup chicken broth
• 1 Granny Smith apple - cored, peeled, and cut into -inch thick wedges
• cup light brown sugar
• 1 tablespoon butter
• 1 dash Marsala wine

Directions

1. Sprinkle the chicken breasts with teaspoon of salt (or to taste) on both sides. Place the chicken on a rack, cover, and refrigerate for 30 minutes.
2. After 30 minutes, remove the chicken from the refrigerator. Slice the breasts in half lengthwise on a slight diagonal to create 4 equal-sized pieces.
3. Place each chicken piece between two sheets of heavy plastic (resealable freezer bags work great) on a solid, level surface. Using the smooth side of a meat mallet, firmly pound the chicken to create cutlets that are approximately -inch thick.
4. Preheat the oven to 200F (95C) to keep the cooked chicken warm.
5. In a shallow bowl, combine the flour, cornstarch, 1 teaspoon of salt, black pepper, and sugar. Mix well.
6. Coat each chicken cutlet with the flour mixture, shaking off any excess flour.
7. In a skillet, melt 2 tablespoons of butter over medium heat until the foam disappears. Gently lay the coated cutlets into the hot butter and cook for about 3 minutes on each side, or until golden brown.
8. Once the chicken is browned, remove it from the skillet and place it on an oven-safe plate. Put the plate in the preheated oven to keep the chicken warm.
9. Pour the sherry into the same skillet and bring it to a boil. Scrape up the brown bits from the bottom of the pan to dissolve them into the sauce.
10. Allow the sherry to reduce by half, about 5 minutes, then stir in the chicken broth. Add the apple slices to the skillet and cook, stirring occasionally, until the apples soften and the sauce reduces by half.
11. Stir in the brown sugar, 1 tablespoon of butter, and a dash of Marsala wine. Continue stirring until the sugar dissolves and the sauce thickens.
12. Return the chicken cutlets to the skillet, along with any juices from the plate. Turn the cutlets to coat them with the sauce. Simmer for about 2 minutes per side, ensuring the chicken is heated through.
13. Serve two cutlets per plate, topped with the apple slices and the delicious sauce.

Nutrition Facts (per serving)

Editor's Note: The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of breading consumed may vary depending on how much is used.

Note: The values are based on a 2,000 calorie diet and may vary depending on your specific needs. Always consult with a healthcare provider or dietitian if you are following a medically restrictive diet.