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Easy Chicken Cutlets with Apples

Quick, easy, and kids love it. :) Good with rice or pasta.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings 2 people

Equipment

  • 1 Large Skillet Preferably non-stick or well-seasoned cast iron for even searing.
  • 1 Meat Mallet Essential for uniformly thin chicken cutlets.
  • 1 Shallow Bowl For dredging the chicken in the flour mixture.
  • 1 Oven-Proof Plate To keep the chicken warm while preparing the sauce.
  • 1 Whisk or Wooden Spoon For stirring and deglazing the pan effectively.

Ingredients
  

Main

  • 2 skinless boneless chicken breast halves
  • ¼ teaspoon salt or as needed
  • 3 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 pinch white sugar
  • 2 tablespoons butter
  • ¼ cup medium sherry
  • 1 cup chicken broth
  • 1 Granny Smith apple - cored peeled, and cut into 1/2-inch thick wedges
  • ⅓ cup light brown sugar
  • 1 tablespoon butter
  • 1 dash Marsala wine

Instructions
 

  • 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.
  • Preheat oven to 200 degrees F (95 degrees C).
  • 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.
  • 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.
  • 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.

Notes

Achieving uniformly thin cutlets is paramount for even cooking; use plastic wrap for hygiene and a consistent pound. When dredging, ensure a light, even coating of the flour mixture, shaking off any excess, to promote a crisp, golden crust. For the sauce, the deglazing step is critical for capturing all the flavorful 'fond' from the pan; use a wooden spoon to scrape thoroughly. While Granny Smith apples offer a pleasant tartness, a firmer apple like Honeycrisp can provide a better textural contrast. Avoid overcooking the apples; they should be tender-crisp. Don't hesitate to taste and adjust the sauce's seasoning—a touch of apple cider vinegar can brighten the overall profile if it feels too rich. For an elevated presentation, fan the cutlets on the plate, spooning the apple sauce over and around, perhaps finishing with a sprinkle of fresh chives or parsley.