Tuesday, January 18, 2011

A Perfect Tu B'Shvat Entree: Chicken Cutlets with Caramelized Onions, Spiced apples and Currants

The Jewish holiday of Tu Bishvat, which occurs in Late January/Early February (and falls out on this Thursday, January 20th this year!) coincides with the first flowering of the almond trees in Israel and marks the "New Year of the Trees." Customs include planting trees and eating fruits and nuts.

This easy, quick chicken recipe is perfect for a celebratory weeknight meal!

Chicken Cutlets with Caramelized Onions, Spiced apples and Currants M Yield: 8 cutlets
This chicken dish can be made in less than an hour and you only need one pan. Add to that- it’s yummy.
Prep time: 20 min. Cooking time: 45-60 min.
8 chicken cutlets
3 large onions
1/3 cup vegetable oil
1 tablespoon balsamic vinegar
5 granny smith apples-peeled, cored, quartered, sliced
1 tablespoon allspice
½ cup dried currants
2 cups low salt chicken broth
3 tablespoons freshly chopped Italian parsley
Salt & freshly ground black pepper
12 inch skillet with cover
1. Peel onions and slice thinly. Heat oil in skillet over medium high flame. Add onions and cook, stirring often, until onions caramelize and turn brown. Stir in balsamic vinegar.
2. Sprinkle apple slices with allspice.
3. Rinse chicken cutlets. Remove fingers from cutlets and reserve for chicken fingers. Quarter cutlets on the bias. Set aside.
4. Add chicken, apples and currants to onions. Stir. Pour in chicken broth. Stir again. Bring to a boil and then reduce to a simmer. Cover skillet. Check skillet every 15 minutes and stir. After 45 minutes, chicken should be fully cooked. Taste. Season with salt and pepper. Taste again. Sprinkle with chopped parsley before serving. Serve with wild /brown rice and a colorful vegetable.

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