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Chicken Cutlets w/ Herbes de Provence & Apple Compote

Source of Recipe

Eating Well Magazine


Recipe Introduction

"Boneless chicken breasts pounded into cutlets cook evenly and quickly. Herbs and lemon zest perk up this simple saute."

List of Ingredients

2 Apples, preferably Braeburn, peeled and thinly sliced
1 tbsp Freshly squeezed lemon juice
1/4 tsp Ground cinnamon
3 tsp Olive oil, divided
3 tsp Unsalted butter, divided
1 1/8 tsp Herbes de Provence (see Provencal Herbs, below), divided
1/2 tsp Salt, or to taste
1/4 tsp Freshly ground pepper
1 1/2 pounds Boneless, skinless chicken breasts, trimmed
1 cup Reduced-sodium chicken broth
1 tsp Freshly grated lemon zest
PROVENCAL HERBS *(see below)



Recipe

1. Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.



2. Mix 1 teaspoon herbes de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.



3. Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the skillet; heat over high heat. Cook the remaining chicken in the same manner.



4. Add broth, lemon zest, remaining 1/8 teaspoon herbes de Provence and any accumulated juices from the chicken to the skillet. Cook, stirring to scrape up any browned bits from the bottom of the skillet, until slightly reduced, about 3 minutes. Spoon sauce over chicken and serve with the sauteed apples.

SERVES 6




* Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can find commercial mixtures in specialty stores, but it is easy to make your own. Mix 1 tablespoon each (or equal proportions) dried thyme, dried rosemary, dried oregano, dried marjoram and dried savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.