Quick, easy, and kids love it. :) Good with rice or pasta.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Editor's Note

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

586 calories; 27.8 g total fat; 113 mg cholesterol; 1981 mg sodium. 61.2 g carbohydrates; 21.3 g protein; Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2011
This was really good and I would definitely make it again!! However I didn t see the point in salting the chicken and putting it on a rack and refrigerating it for 30 minutes. Am I missing something? I seasoned my chicken and lightly pounded it but not to 1/4 thick mine were closer to 1/2. I made the sauce as the recipe indicated with the exception of cutting the brown sugar to about 2-3 T. I thickened the sauce with a little cornstarch just enough to give it some body and nice cling. And darn even though the Marsala wine was sitting right in front of my face I forgot to put it in. I ll remember it next time! Made as written I think it would have been excessively salty and way way too sweet. But with my minor changes this is a five star! Read More
(79)

Most helpful critical review

Rating: 1 stars
05/31/2011
hmmm i must've done something wrong even though i followed the recipe to a T. i did however skip the sherry & marsala. & used chardonnay instead.. hmm. it was just flavorless! plus when the chix was done there was NO sauce left: the apples had stuck to the pan.:( Read More
(5)
88 Ratings
  • 5 star values: 64
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
03/03/2011
This was really good and I would definitely make it again!! However I didn t see the point in salting the chicken and putting it on a rack and refrigerating it for 30 minutes. Am I missing something? I seasoned my chicken and lightly pounded it but not to 1/4 thick mine were closer to 1/2. I made the sauce as the recipe indicated with the exception of cutting the brown sugar to about 2-3 T. I thickened the sauce with a little cornstarch just enough to give it some body and nice cling. And darn even though the Marsala wine was sitting right in front of my face I forgot to put it in. I ll remember it next time! Made as written I think it would have been excessively salty and way way too sweet. But with my minor changes this is a five star! Read More
(79)
Rating: 5 stars
03/03/2011
This was really good and I would definitely make it again!! However I didn t see the point in salting the chicken and putting it on a rack and refrigerating it for 30 minutes. Am I missing something? I seasoned my chicken and lightly pounded it but not to 1/4 thick mine were closer to 1/2. I made the sauce as the recipe indicated with the exception of cutting the brown sugar to about 2-3 T. I thickened the sauce with a little cornstarch just enough to give it some body and nice cling. And darn even though the Marsala wine was sitting right in front of my face I forgot to put it in. I ll remember it next time! Made as written I think it would have been excessively salty and way way too sweet. But with my minor changes this is a five star! Read More
(79)
Rating: 4 stars
04/08/2011
I actually really liked this recipe as did my 2 year old girls. It gets 4 stars because my husband didn't like it. But I think anyone that likes sweet dishes would like it. I substituded 1/8 cup cider vinegar and 1/8 cup water for the sherry and added a bit of additional sugar. Delicious!! Read More
(73)
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Rating: 5 stars
10/26/2010
What an awesome recipe! I never write reviews actually this is my first. I made this dinner last night for my family and what a hit. Pleasing teenagers can be very difficult and they went back for seconds. I doubled the recipe and it worked perfect for my family of 4. It was really easy to make. It will continue to be made in my household for years to come. Thank You!!! Read More
(32)
Rating: 5 stars
09/20/2010
This recipe is delicious! I found it one night when I was in need of a quick meal and my husband and I immediately became big fans. I only had cooking sherry so I substituted white wine for the Marsala wine and it worked well. Splenda brown sugar also cuts down on the carb count. Read More
(22)
Rating: 5 stars
09/29/2010
Thanks for sharing this recipe! It turned out great! I didn't have sherry so I used white wine and a gala apple figuring the sweeter apple would balance out substituting with the wine. It did and was great! I also used a dash of cognac since I also didn't have Marsala wine. Followed everything else the same. Will definitely be making this again! Thanks! Read More
(22)
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Rating: 5 stars
03/02/2011
Delicious recipe! I didn't have Marsala but I used a Riesling and it worked great. I also used gala apples since I had those on hand. It came out wonderfully and my husband loved it. Read More
(17)
Rating: 5 stars
04/04/2011
This tasted great and like nothing I've ever made before; so good I'm writing my first review for it. I omitted Marsala as I didn't have any on hand put a bit less brown sugar and added some cornstarch to thicken the sauce as another review stated. Read More
(16)
Rating: 5 stars
02/15/2011
Delicious and truly a restaurant quality dish! My husband made this for Valentine's Day and couldn't have made a better choice. Wonderful with basmati rice! Read More
(15)
Rating: 5 stars
10/24/2012
Very tasty. Definitely one to make for guests. I didn't have any sherry or Marsala on hand so I just substituted some Shiraz for both. I didn't have a Granny Smith so I used a Macintosh but since it's a softer apple next time I would add it to the pan at the same time as the chicken so there's still some firmness to the slices. Update: I've also made this recipe with two pork chops. The sauce and apples go great with them too! Read More
(9)
Rating: 1 stars
05/31/2011
hmmm i must've done something wrong even though i followed the recipe to a T. i did however skip the sherry & marsala. & used chardonnay instead.. hmm. it was just flavorless! plus when the chix was done there was NO sauce left: the apples had stuck to the pan.:( Read More
(5)