Zesty Chicken Cutlets with Apricot Sauce Recipe

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.

nutrition data