easy chicken cutlets with apples

Ingredients

• Servings: 2
• 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
• 1 cup chicken broth
• 1 granny smith apple - cored, peeled, and cut into 1/2-inch thick wedges
• 1/3 cup light brown sugar
• 1 tablespoon butter
• 1 dash

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 1 hr 15 mins


• sprinkle chicken breasts with 1/4 teaspoon salt, or as needed, on both sides. place 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 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 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 mixture is reduced by half. stir in the brown sugar, 1 tablespoon of butter, and the 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.