1 T butter
1/2 onion, diced
2 apples, chopped
1 T brown sugar
12 oz jar chili sauce
2 c roasted corn kernels (frozen), from Trader Joe’s
2 T lime juice (from 1 lime)
6 chicken breast cutlets
2 oz block sharp white cheddar cheese, grated (1/2 c shredded cheese)
Make the sauce:
Heat a small skillet coated with cooking spray over medium-high heat. Melt 1 T butter in the skillet. Cook the onion and apple until translucent. Stir in brown sugar and chili sauce, making sure to get the browned bits off the bottom of the pan. Add corn kernels.
Cook until sauce is heated through. Turn heat to low to keep sauce warm, stirring occasionally.
Cook the cutlets:
In a bowl, toss together lime juice and cutlets. Season cutlets with salt and pepper. In a large skillet, melt butter in oil over medium heat. Place cutlets in the pan, and lightly brown. Turn over cutlets pieces. Pour in 1/4 c water.
Cover skillet; simmer cutlets about 3 minutes, until no longer pink and juices run clear. Be careful not to overcook. Serve with the warm sauce and top with the shredded cheese.
Source: Modified from Leanne Ely, Saving Dinner: The Menus, Recipes, and Shopping Lists to Bring Your Family Back to the Table. Ballantine Books; 1st edition (September 30, 2003), 320 pages.
Cook’s Notes: Recipe first tested in September. This dinnner had a wonderful taste of autumn in some unusual ways.