Food and prop styling by Shiri Feldman
Photography by Felicia Perretti

This is one of those dishes that will be enjoyed by adults and children alike, guaranteed!

SERVES 4–6

• 1½–2 lbs (680–910 g) thin chicken cutlets
• ¼ cup Italian dressing, divided

Sauce Mixture

• ¼ cup pareve whipping cream or pareve milk
• ¼ cup chicken broth (or hot water +
  ½ tsp chicken soup mix)
• 3 Tbsp honey
• 1 tsp dried rosemary, crushed
• 1 Tbsp Dijon mustard
• 1 tsp balsamic vinegar
• ⅛ tsp salt
• ⅛ tsp black pepper
• 4 cloves garlic, crushed

In a small bowl, whisk together pareve whipping cream, broth, honey, rosemary, Dijon mustard, balsamic vinegar, salt, and pepper. Set aside.

Heat 2 Tbsp Italian dressing in a large skillet over medium heat. Add the chicken and cook for 3–4 minutes per side. Transfer to a platter and set aside.

Add remaining 2 Tbsp Italian dressing to the skillet. Add the garlic and stir for 30 seconds until fragrant. Stir in the broth mixture. Return chicken to the skillet. Cover and cook for 3 minutes.

Remove from heat and toss to coat all pieces of chicken with sauce. Serve warm.

(Originally featured in Family Table, Issue 822)