How to Make Easy Chicken Cutlets with Apples - A Step-by-Step Guide

Chicken cutlets are a versatile and easy-to-make dish that is perfect for busy weeknights or lazy weekends. This recipe for Easy Chicken Cutlets with Apples takes basic cutlets to a whole new level with the addition of sweet and tangy apples, creating a delicious and satisfying meal that the whole family will love. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to become a go-to favorite.

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Ingredients

  • 2 skinless, boneless chicken breast halves
  • ¼ teaspoon salt, or as needed
  • 3 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 pinch white sugar
  • 2 tablespoons butter
  • ¼ cup medium sherry
  • 1 cup chicken broth
  • 1 Granny Smith apple - cored, peeled, and cut into 1/2-inch thick wedges
  • ⅓ cup light brown sugar
  • 1 tablespoon butter
  • 1 dash Marsala wine

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 15 mins
  • Servings: 2
  • Yield: 2 servings

  • Sprinkle 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.
  • Nutrition

    586 cal.

    • Total Fat: 28g
    • Saturated Fat: 14g
    • Cholesterol: 113mg
    • Sodium: 1982mg
    • Total Carbohydrate: 61g
    • Dietary Fiber: 2g
    • Total Sugars: 31g
    • Protein: 21g
    • Vitamin C: 4mg
    • Calcium: 51mg
    • Iron: 2mg
    • Potassium: 310mg