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Easy Chicken Cutlets with Apples
Easy Chicken Cutlets with Apples
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
75 minutes
Elevated chicken cutlets in a sweet apple sherry sauce, a touch of fancy made easy.
Ingredients:
  • 2 skinless, boneless chicken breast halves
  • 0.25 teaspoon salt, or as needed
  • 3 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 0.5 teaspoon freshly ground black pepper
  • 1 pinch white sugar
  • 2 tablespoons butter
  • 0.25 cup medium sherry
  • 1 cup chicken broth
  • 1 Granny Smith apple - cored, peeled, and cut into 1/2-inch thick wedges
  • 0.33333334326744 cup light brown sugar
  • 1 dash Marsala wine
Instructions:
  • Season chicken breasts with 1/4 teaspoon salt on both sides. Chill for 30 minutes. Cut in half lengthwise. Place between plastic sheets and pound with a meat mallet to make 4 cutlets 1/4 inch thick.
  • Preheat oven to a cozy 200 degrees F (95 degrees C).
  • Combine flour, cornstarch, 1 teaspoon of salt, black pepper, and sugar in a shallow bowl. Dredge each cutlet in the flour mixture, shaking off any excess. In a skillet over medium heat, melt 2 tablespoons of butter until the foam dissipates. Carefully transfer the coated cutlets into the skillet and cook until golden brown on each side, approximately 3 minutes per side. Place the cooked chicken on an oven-proof plate in the preheated oven to keep warm.
  • Add the sherry to the skillet, bring to a boil, and deglaze by scraping off all the flavorful bits from the bottom. Reduce by half, around 5 minutes. Add chicken broth and apple slices. Simmer until apples are soft and the sherry reduces by half. Stir in brown sugar, 1 tablespoon of butter, and Marsala wine until sugar dissolves and sauce thickens.
  • Add the chicken cutlets back to the sauce along with any plate juices, ensuring they are completely coated. Simmer each side for approximately 2 minutes. Serve 2 cutlets per plate, topped with apple slices and sauce.

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