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e 16____________________ ®l>* '{Jortlanh (¡Observer
October 23.2013
Easy Chicken Cutlets with Apples
Quick, easy, and kids love it. Good with rice or pasta. Original recipe makes 2 servings
Ingredients:
• 2 skinless, boneless chicken breast halves
• 1/4 teaspoon salt, or as needed
• 3 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pinch white sugar
• 2 tablespoons butter
• 1/4 cup medium sherry
cutlet into the flour mixture to coat; shake off excess
• 1 cup chicken broth
• 1 Granny Smith apple - cored, peeled, and cut into 1/ flour. Melt 2 tablespoons of butter in a skillet over
medium heat until foam disappears, and gently lay the
2-inch thick wedges
coated cutlets into the butter. Cook until golden brown
• 1/3 cup light brown sugar
on both sides, about 3 minutes per side. Remove the
• 1 tablespoon butter
chicken, and set aside on an oven-proof plate in the
• 1 dash Marsala wine
preheated oven to stay warm.
Directions:
4. Pour the sherry into the skillet and bring to a boil,
1. Sprinkle chicken breasts with 1/4 teaspoon salt, or scraping and dissolving all the brown flavor bits from
as needed, on both sides. Place onto a rack, cover, and the bottom of the skillet. Cook until the sherry is
refrigerate for 30 minutes. Remove from refrigerator, reduced to half its volume, about 5 minutes, and stir in
and cut in half lengthwise on a slight diagonal to make the chicken broth; add the apple slices to the skillet.
4 equal-size pieces. Place the chicken pieces between Cook, stirring occasionally, until the apples are soft and
two sheets of heavy plastic (resealable freezer bags the sherry mixture is reduced by half. Stir in the brown
work well) on a solid, level surface. Firmly pound the sugar, 1 tablespoon of butter, and the Marsala wine
chicken with the smooth side of a meat mallet to make until the sugar is dissolved and the sauce is thick.
4 cutlets about 1/4 inch thick.
5. Return the chicken cutlets to the sauce, together with
2. Preheat oven to 200 degrees F (95 degrees C).
any juice from the plate, and turn to cover cutlets with
3. Mix together flour, cornstarch, 1 teaspoon of salt, sauce. Simmer about 2 minutes per side, and serve 2
black pepper, and sugar in a shallow bowl. Place each cutlets per serving, topped with apple slices and sauce.
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