Cooking dinner every night can be overwhelming. It’s not easy finding something that everyone likes. This recipe is a keeper because it doesn’t take 4 hours to cook, and you can change it up to make it taste completely different a week from now. The finishing touch is a few tablespoons of butter to make the sauce silky and smooth.

Chicken Cutlets with Apricot Shallot Sauce

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 servings

Chicken Cutlets with Apricot Shallot Sauce


  • 6 boneless skinless chicken breasts
  • 1 egg
  • 3/4 cup seasoned bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup flour
  • 6 tablespoons butter, divided
  • 3 tablespoons olive oil
  • 2 shallots, diced
  • 2 tablespoons white wine
  • 1/2 cup apricot preserves
  • Salt and pepper to taste
  • 1/4 cup flat leaf parsley, chopped
  • 2 cups baby arugula


  1. Place chicken breasts between two sheets of waxed paper. Using a mallet or heavy skillet, flatten each chicken breast to 1/4-inch thickness.
  2. In shallow bowl, beat egg until frothy.
  3. In separate shallow bowl, mix together bread crumbs, salt and pepper.
  4. Place flour in third shallow bowl. Dip chicken into flour, then egg and then breadcrumb mixture. Set chicken on plate.
  5. Heat large skillet over medium heat. Melt 2 tablespoons butter and olive oil. Add chicken and cook 8 to 10 minutes, turning once until chicken is golden brown and cooked through. You may have to do this in two batches. Add more butter and oil as needed. Transfer cooked chicken to plate and cover with foil to keep warm.
  6. Wipe out pan with paper towel. Return to stove and melt 3 tablespoons butter over medium heat. Add shallots and cook until beginning to soften, 5 minutes. Add wine and continue to cook until liquid evaporates. Add preserves and cook until mixture begins to bubble. Stir in remaining 1 tablespoon butter.
  7. Serve on bed of arugula with sauce poured over. Garnish with parsley.

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