Pine Nut-Crusted Chicken Cutlets

Preparation

• • With the rack in the middle position, preheat the oven’s broiler. Line a baking sheet with parchment paper.
  • In a food processor, chop the pine nuts. Transfer to a plate.
  • 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.
  • 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.
  • 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.
  • Serve with steamed broccoli florets.