6 chicken cutlets
- 2 tablespoons extra virgin olive oil
- 2 pats butter
- Salt and freshly ground black pepper
- Flour for dipping
- 3 to 4 large garlic cloves
- 4 to 5 sprigs fresh thyme, leaves only
- 3 to 4 large portobello mushrooms, sliced
- 1/2 cup dried apricots (organic preferred)
- 1 cup sweet red vermouth
- 1 tablespoon Worcestershire sauce
Heat the oil and butter in a large skillet on medium high heat. Salt and pepper the cutlets on both sides and dip them in flour, shaking off the excess. Add the cutlets to the skillet and brown on each side for about 2 to 3 minutes or until chicken is cooked all the way through, adding more oil if needed.
When the chicken is cooked, take it out of the skillet and put aside. In the same skillet, still keeping on medium high, add the garlic, the thyme, and the mushrooms. Saute’ until both garlic and mushrooms are lightly golden. Add the apricots, stir, and continue to sauté for about 1 to 2 more minutes. Add the vermouth, the Worcestershire sauce, 2 pats of butter, and continue to cook the sauce until slightly thickened. Add the chicken back in the pan. Adjust seasoning, and continue to cook for another minute or so just to heat through.
Place the chicken in a serving dish and pour all that delicious sauce over it. Sprinkle some more thyme leaves all over and serve immediately.
Serves 4 to 6
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