Easy Chicken Cutlets with Apples

Easy Chicken Cutlets with Apples

60
DEUXMAC 0

"Quick, easy, and kids love it. :) Good with rice or pasta."
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Ingredients

1 h 15 m servings 586 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 586 kcal
  • 29%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 61.2g
  • 20%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 1981 mg
  • 79%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Preheat oven to 200 degrees F (95 degrees C).
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews

60
  1. 81 Ratings

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Most helpful positive review

This was really good and I would definitely make it again!! However, I didn’t see the point in salting the chicken and putting it on a rack and refrigerating it for 30 minutes. Am I missing so...

Most helpful critical review

hmmm i must've done something wrong even though i followed the recipe to a T. i did however, skip the sherry & marsala. & used chardonnay instead.. hmm. it was just flavorless! plus when the chi...

This was really good and I would definitely make it again!! However, I didn’t see the point in salting the chicken and putting it on a rack and refrigerating it for 30 minutes. Am I missing so...

I actually really liked this recipe, as did my 2 year old girls. It gets 4 stars because my husband didn't like it. But I think anyone that likes sweet dishes would like it. I substituded 1/8...

What an awesome recipe! I never write reviews, actually this is my first. I made this dinner last night for my family and what a hit. Pleasing teenagers can be very difficult and they went ba...

Thanks for sharing this recipe! It turned out great! I didn't have sherry so I used white wine and a gala apple figuring the sweeter apple would balance out substituting with the wine. It did, a...

This recipe is delicious! I found it one night when I was in need of a quick meal, and my husband and I immediately became big fans. I only had cooking sherry, so I substituted white wine for ...

Delicious recipe! I didn't have Marsala, but I used a Riesling and it worked great. I also used gala apples since I had those on hand. It came out wonderfully, and my husband loved it.

This tasted great and like nothing I've ever made before; so good I'm writing my first review for it. I omitted Marsala, as I didn't have any on hand, put a bit less brown sugar and added some c...

Delicious, and truly a restaurant quality dish! My husband made this for Valentine's Day and couldn't have made a better choice. Wonderful with basmati rice!

Very tasty. Definitely one to make for guests. I didn't have any sherry or Marsala on hand, so I just substituted some Shiraz for both. I didn't have a Granny Smith, so I used a Macintosh, but s...