Pine Nut-Crusted Chicken Cutlets

Instructions

1. 1

   With the rack in the middle position, preheat the oven’s broiler. Line a baking sheet with parchment paper.

2. 2

   In a food processor, chop the pine nuts. Transfer to a plate.

3. 3

   In a microwave, melt 30 ml (2 tablespoons) of apricot jam and brush one side of the cutlets with the jam. Season with salt and pepper. Press the jam-covered side in the pine nuts.

4. 4

   In a large skillet, brown the cutlets, nut side up, in the oil. Place on the baking sheet and bake for about 2 minutes or until the chicken is cooked. Keep an eye on the meat while cooking because pine nuts burn quickly.

5. 5

   Meanwhile, in the same skillet, brown the onion. Add oil, if needed. Add the garlic and cook for 1 minute. Add the broth, the remaining jam, and the mustard. Bring to a boil and reduce for 2 minutes or until the sauce is syrupy. Remove from the heat and add the butter with a whisk. Season with salt and pepper.

6. 6

   Serve with steamed broccoli florets.