Chicken Cutlets W/honey, Lemon & Ginger Sauce W/ginger-honey

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1/2 teaspoon grated ginger
• 1 small garlic clove, grated
• 1/2 cup walnut halves
• 1 tablespoon honey
• 1/2 teaspoon coarse salt
• 1 1/2 lbs boneless skinless chicken breasts
• coarse salt & freshly ground black pepper
• 1/2 cup all-purpose flour
• 4 tablespoons olive oil
• 1 teaspoon grated ginger
• 1 garlic clove, grated
• 1/4 cup fresh lemon juice
• 1/4 cup chicken broth
• 2 tablespoons honey
• 1 thinly sliced scallion (about1 tablespoon, green part only)

Recipe

• 1 to make walnuts: place the oil, ginger and garlic in a small skillet. slowly heat over medium-low until the garlic sizzles. add the walnuts and honey. cook on medium heat for about 2 to 3 minutes, adjusting the temperature until the honey boils and sticks to the walnuts and the walnuts turn golden. sprinkle with the salt, adjusting to taste. transfer to a side dish or a sheet of aluminum foil. do not put on paper towels because they will stick.
• 2 to make chicken: with a sharp knife, fillet the chicken breasts through the thickest part to make 8 cutlets.
• 3 place them on a large piece of plastic wrap, sprinkle with salt and pepper, cover with a second sheet of plastic wrap, and gently but firmly pound the chicken with a meat pounder or the underside of a small, heavy skillet to make fillets of even thickness of 1/4 to 1/3 inch.
• 4 spread the flour on a large plate and lightly dredge the cutlets; shake off the excess flour.
• 5 heat 3 tablespoons of the olive oil in a large, broad skillet until hot enough to sizzle.
• 6 add the cutlets a few at a time and cook for 1 to 2 minutes per side, until lightly browned.
• 7 as the cutlets are cooked, transfer to a platter and cover with foil to keep warm.
• 8 discard the oil in the skillet and let the skillet cool slightly. add the remaining 1 tablespoon of oil, ginger and garlic to the skillet. heat and stir over medium-low heat just until the garlic sizzles. add the lemon juice, chicken broth and honey. heat, stirring to loosen any browned bits in the skillet, for about 3 minutes, or until the mixture boils and thickens. pour the sauce over the chicken and sprinkle with the walnuts and the scallions.