In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Zesty Chicken Cutlets with Apricot Sauce
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- #73585
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
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)
directions
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.
added by
recfoodrecipes
nutrition data
221 calories, 5 grams fat, 15 grams carbohydrates, 28 grams protein per serving. This recipe is low in sodium.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
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