Zesty Chicken Cutlets with Apricot Sauce
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Serves/Makes: 4
Ready in: < 30 minutes
- 1 can (16-oz. size) juice packed apricots
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground black pepper
- 1 pound boneless, skinless chicken breast halves
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon dry sherry
- 1 teaspoon honey
- julienne strips lemon peel (optional)
In food processor or blender, process apricots till smooth. Place in small saucepan,simmer covered over low heat for 8-10 min. until reduced in volume by half. Meanwhile, in gal. plastic bag combine flour & pepper; shake cutlets 1 @ a time till well coated. In 12" non-stick pan over med.high heat heat oil. Add cutlets. Cook 3 min. on each side till browned and juices run clear when pierced w. fork. Remove to serving platter & keep warm. Add garlic to drippings remaining in skillet, stirring constantly. Stir in lemon juice, sherry, honey and apricot puree. Cook about 3 min., stirring freq. till blended & heated through. To serve: Pour sauce over warm chicken cutlets. Garnish with lemon strips.
Recipe Source: cdkitchen.com
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