Apricot Rosemary Chicken Cutlets
- 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
- combine preserves, lemon juice and rosemary. this is PLENTY of sauce for the chicken.
- 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.
- Great with goat cheese scalloped potatoes.
This recipe is a personal recipe added by Kubedoo and has not been tested or endorsed by MyRecipes.
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Apricot Rosemary Chicken Cutlets Recipe at a Glance
- COURSE: Main Dishes