Cosmic Crisp® Chicken Cutlets

Ingredients

  • 2 Boneless, skinless chicken breast halves
  • ½ – 1 tsp coarse Kosher salt
  • 3 Tbsp flour
  • 2 Tbsp cornstarch
  • 3 Tbsp butter (divided use)
  • ¼ cup sherry
  • 1 cup chicken broth
  • 1 Cosmic Crisp® apples, peeled, cored, and cut into ½ inch wedges
  • 1/3 cup light brown sugar
  • 1 Tbsp Marsala wine
  • Salt and pepper to taste

Directions

  1. To dry brine chicken breasts, pat chicken dry, then place on plate and salt each
    side with ¼- ½ tsp coarse Kosher salt. Refrigerate for 30-60 minutes.
    Remove from refrigerator and cut each piece in half horizontally, creating 4
    equal sized pieces. Place each piece between 2 heavy pieces of plastic, such as a
    freezer bag, and pound with bottom of heavy skillet of flat side of a mallet until ¼
    inch thick.
  2. Combine flour and cornstarch in a bowl and use to coat each cutlet.
    Melt 2 Tbsp butter in medium hot skillet. Lay each cutlet gently in the butter
    and cook until golden brown on each side. Remove chicken and set aside.
    Pour sherry into skillet and bring to boil, scraping sides of skillet to distribute
    the brown bits. Stir in chicken broth. Add apple slices and cook until apples are
    soft. Stir in brown sugar, 1 Tbsp butter and Marsala wine. Cook until sugar is
    dissolved, and sauce is thickened. Add salt and pepper to taste.
  3. Return chicken to pan and cover with sauce. Simmer about 2 minutes per side
    to heat through. To serve, place 2 cutlets per plate. Cover with apple slices and
    sauce. Goes well with steamed rice!