Sweet and Savory Succulent Chicken| December 13, 2022
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!
- 1½–2 lbs (680–910 g) thin chicken cutlets
- ¼ cup Italian dressing, divided
- 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)
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