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Chicken Cutlets with Herbs de Provence &




Source of Recipe


South Beach Diet






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 herbs de Provence(Mix 1 Tbsp each of dried thyme,rosemary,oregano,marjoram and savory)
  
• 1/2 tsp salt,or to taste
  
• 1/4 tsp freshly ground black pepper
  
• 1 1/2 lbs. boneless,skinless chicken breasts,trimmed
  
• 1 cup reduced-sodium chicken broth
  
• 1 tsp freshly grated lemon zest
  






Instructions



1. Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 tsp oil and 1 tsp butter in a med. nonstick skillet over med-high heat. Add the apples and cook,stirring occasionally,until tender,about 5 min. Keep warm.
   
2. Mix 1 tsp herbs 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-in. thickness. Sprinkle the chicken on both sides with the seasoning mixture.
   
3. Heat 1 tsp oil and 1 tsp butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center,2-3 min. per side. Remove to a platter and keep warm. Add the remaining 1 tsp oil and 1 tsp butter to the skillet;heat over high heat. Cook the remaining chicken in the same manner.
   
4. Add broth,lemon zest,remaining 1/8 tsp herbs de Provence and any accumulate 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 min. Spoon sauce over chicken and serve with the sauteed apples.
   
5. 6 servings