Easy Chicken Cutlets With Apples
From raw meat tape, released october 26, 2015.
Recipe Summary Easy Chicken Cutlets With Apples
Quick, easy, and kids love it. :) Good with rice or pasta.Ingredients | Veal Cutlet Raw2 skinless, boneless chicken breast halves¼ teaspoon salt, or as needed3 tablespoons all-purpose flour2 tablespoons cornstarch1 teaspoon salt½ teaspoon freshly ground black pepper1 pinch white sugar2 tablespoons butter¼ cup medium sherry1 cup chicken broth1 Granny Smith apple - cored, peeled, and cut into 1/2-inch thick wedges⅓ cup light brown sugar1 tablespoon butter1 dash Marsala wineDirectionsSprinkle chicken breasts with 1/4 teaspoon salt, or as needed, on both sides. Place onto a rack, cover, and refrigerate for 30 minutes. Remove from refrigerator, and cut in half lengthwise on a slight diagonal to make 4 equal-size pieces. Place the chicken pieces between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to make 4 cutlets about 1/4 inch thick.Preheat oven to 200 degrees F (95 degrees C).Mix together flour, cornstarch, 1 teaspoon of salt, black pepper, and sugar in a shallow bowl. Place each cutlet into the flour mixture to coat; shake off excess flour. Melt 2 tablespoons of butter in a skillet over medium heat until foam disappears, and gently lay the coated cutlets into the butter. Cook until golden brown on both sides, about 3 minutes per side. Remove the chicken, and set aside on an oven-proof plate in the preheated oven to stay warm.Pour the sherry into the skillet and bring to a boil, scraping and dissolving all the brown flavor bits from the bottom of the skillet. Cook until the sherry is reduced to half its volume, about 5 minutes, and stir in the chicken broth; add the apple slices to the skillet. Cook, stirring occasionally, until the apples are soft and the sherry mixture is reduced by half. Stir in the brown sugar, 1 tablespoon of butter, and the Marsala wine until the sugar is dissolved and the sauce is thick.Return the chicken cutlets to the sauce, together with any juice from the plate, and turn to cover cutlets with sauce. Simmer about 2 minutes per side, and serve 2 cutlets per serving, topped with apple slices and sauce.The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.Info | Veal Cutlet Rawprep: 25 mins cook: 20 mins additional: 30 mins total: 1 hr 15 mins Servings: 2 Yield: 2 servings
TAG : Easy Chicken Cutlets With ApplesMeat and Poultry Recipes, Chicken, Chicken Breast Recipes, Pan-Fried,
