Sweet and Savory Succulent Chicken

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)