We JUST made the decision to renovate our kitchen and dining room (YAY!) but don’t want to use our small space as an excuse not to have people over for dinner.
We were trying out a new chicken recipe for our friends Brian and Kara and also prepared some of our go-to staple dishes like this super simple asparagus and this creamy roasted garlic cauliflower mash.
We devoured it and couldn’t get over how tender and flavorful the chicken was!
Cutting the chicken into cutlets makes it cook faster and more evenly on the stove than keeping the chicken breasts whole, so I included a picture of how we did that below.
The key to this recipe is giving it about 30 minutes to marinate in the fridge, which you can totally do while you’re preparing the rest of the meal.
This will become a new family favorite! It’s one of the tastiest dishes we’ve ever made…and so simple!
Ingredients
- 2 large boneless, skinless organic chicken breasts, cut in half to form 4 thin chicken cutlets (see pics below)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, minced
- Juice from 1 lemon (about 3 tablespoons)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 apples, cored and thinly sliced
Directions
- Combine garlic, rosemary, lemon juice, olive oil, salt and pepper in a large plastic bag and add the chicken. Massage, so the marinade evenly covers the chicken, and then put the bag in the fridge for about 30 minutes, so the chicken can marinate (longer if you have the time!).
Bill cutting the chicken into thinner, faster-cooking cutlets!
- Heat a large saute pan over medium heat and dump contents of marinade bag onto pan, along with apple slices.
- Saute for 5-7 minutes, tossing apples but leaving chicken on one side to brown. Then, flip chicken pieces to the other side and cook 5-7 more minutes or until done.
