Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1¼ pounds | Cutlets |
| Salt & pepper | |
| Ground coriander (optional) | |
| 1 tablespoon | Butter |
| 12 | Dried finely chopped |
| Apricots | |
| ½ cup | Chicken broth |
| 1 tablespoon | Lemon juice |
| 1 tablespoon | Finely chopped fresh mint |
Trim visible fat, cut cutlets into ½" thick slices. Lightly lb. to ¼" thick. Sprinkle lightly with salt, pepper & coriander. Heat butter in large non stick skillet. Add meat & cook over med heat 3-4 minutes per side. Remove meat. Add fruit, broth & lemon juice to skillet. Cook over med high heat, scraping up any browned bits from bottom of skillet, until fruit softens & most of the liquid is evaporated. Spoon over meat. Sprinkle with mint.
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