Chef Tee’s Chicken Cutlets with Apples
Serves 4 to 6
Prep time: 15 minutes; cooking time: 10-to-15 minutes

  • 4 skinless, boneless chicken breasts
  • Salt & Pepper to taste
  • 2 Tbsps. vegetable oil
  • 1 cup flour
  • ½ cup onions, sliced
  • 1 Tbsp. garlic, diced
  • 1 Tbsp. ginger, diced
  • ¼ cup sherry
  • ¼ cup Marsala wine
  • ½ cup chicken broth
  • ½ cup apple juice
  • 1 Granny Smith apple, cored, peeled, cut into ½ -inch slices
  • 2 Tbsps. butter (optional)
  • 1 Tbsps. parsley, chopped


  1. Butterfly chicken breast half by inserting knife into thickest part of breast; slice into breast until knife reaches middle; remove knife; now open breast like a book (if breast doesn’t lay flat, cut inside of breast slightly so it does).
  2. Repeat step 1 for rest of chicken breasts.
  3. In large skillet, heat oil over medium-high heat.
  4. Put flour in large shallow bowl.
  5. Season cutlets w/Salt & Pepper; dredge cutlets in flour; gently lay coated cutlets in heated skillet.
  6. Cook until golden brown on both sides (about 3 minutes per side).
  7. Remove chicken; set aside.
  8. Add onions, garlic, ginger to skillet w/pan drippings; sauté a few minutes; return chicken to skillet.
  9. Pour sherry into skillet w/chicken, onion, garlic, ginger; bring to a boil while scraping, dissolving all brown flavor bits from skillet bottom.
  10. Add Marsala wine; bring to a boil; cook until liquid in skillet reduces by half (about 5 minutes).
  11. Stir in chicken broth, apple juice.
  12. Add apple slices; stir in butter, parsley; simmer over medium-low heat until apples are tender (about 5 minutes).