Easy Chicken Cutlets with Apples

Ingredients

• skinless, boneless chicken breast halves
• 1/4 teaspoon salt, divided
• tablespoon sall-purpose flour
• tablespoon scornstarch
• 1/2 teaspoon ground black pepper
• pinch white sugar
• tablespoon sbutter, divided
• 1/4 cup medium sherry
• cup chicken broth
• Granny Smith apple - cored, peeled, and cut into 1/2-inch thick wedges
• 1/3 cup light brown sugar
• dash Marsala wine

Instructions

1. Preheat the oven to 200 degrees F (95 degrees C).
2. Sprinkle chicken with 1/4 teaspoon salt. Place on a rack, cover, and refrigerate for 30 minutes. Halve lengthwise to make 4 equal sized pieces.
3. Place each piece of chicken between plastic and pound with smooth side of a meat mallet to make 1/4 inch thick cutlets.
4. Mix flour, cornstarch, remaining 1 teaspoon salt, pepper, and sugar together in a shallow bowl. Dredge cutlets in flour mixture to coat; shake off excess.
5. Melt 2 tablespoons butter in a large skillet over medium heat until foam disappears; add chicken and cook until golden brown, about 3 minutes per side. Transfer to a heat proof plate; keep warm in the preheated oven.
6. Bring sherry to a boil in the skillet, scraping brown bits from bottom of pan; cook until reduced by half, about 5 minutes. Stir in broth and apples; continue to cook, stirring occasionally, until broth is reduced by half. Stir in brown sugar, remaining 1 tablespoon butter, and Marsala wine; cook until sugar dissolves and sauce thickens.
7. Return chicken to the skillet with any juice from the plate; turn to coat in sauce. Simmer, about 2 minutes per side. Serve topped with apples and sauce.

Tips

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.