Apricot Rosemary Chicken Cutlets

Rocco Dispirito

Yield: 4 servings
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Ingredients

  • 1/2 cup(s) apricot preserves
  • 3 tablespoon(s) butter
  • 2 pound(s) chicket cutlets
  • 2 tablespoon(s) chopped fresh rosemary
  • 1/4 cup(s) fresh lemon juice

Preparation

  1. combine preserves, lemon juice and rosemary. this is PLENTY of sauce for the chicken.

  2. melt butter in large saute pan. season cutlets with salt and pepper. cook cutlets 3 minutes per side or until done. Brush cutlets with glaze.

  3. Great with goat cheese scalloped potatoes.
April 2011

This recipe is a personal recipe added by Kubedoo and has not been tested or endorsed by MyRecipes.

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