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Never-Dry Chicken Cutlets

Chanie Nayman

Stuck making chicken bottoms because your chicken breasts always dry out? This method will change your opinion on chicken breasts very fast!

Thursday, April 20, 2017

 Mishpacha-Recipe

Food and prop styling by Renee Muller Photography by Moishe Wulliger

Stuck making chicken bottoms because your chicken breasts always dry out? This method will change your opinion on chicken breasts very fast!

INGREDIENTS

SERVES 4

  • 4 chicken breasts, skin on
  • 1 Tbsp kosher salt
  • cracked black pepper, to taste
  • 2 tsp garlic powder
  • 2 tsp mustard powder
  • 2 tsp chili powder
  • 1 Tbsp canola oil, for frying

Sauce
  • 2 Tbsp mustard
  • ¼ cup honey
  • ¼ cup soy sauce
  • 2 cubes frozen garlic



PREPARATION

Preheat oven to 350°F (180°C). Season chicken cutlets with spices. Place oil in large, heavy-bottomed skillet and heat well. Place two chicken cutlets in the pan using tongs. Allow to sear for about 2–3 minutes on either side. Remove from pan, and repeat with the other two cutlets. Place all four cutlets into the oven (you may transfer to a 9x13-inch/20x30-cm baking pan) and cook for a half hour.

FOR SAUCE

Mix all sauce ingredients together with a whisk and bring to a soft simmer. Remove from heat, and serve alongside the chicken. /p>

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