Thin the chicken cutlets by slicing or pounding them.
Mix together the sauces and pour over the chicken. Marinate in the refrigerator for several hours or overnight.
Place the chicken and sauces into a covered skillet or wide saucepan, and bring to a boil over medium heat. Reduce to low and cook for 30 to 40 minutes.
Tips:
If you're in a rush, you can marinate the chicken for just 20 minutes, though the flavors intensify the longer it marinates.
Notes:
This recipe works just as well with up to 1½ pounds of chicken. If you’re cooking for a larger crowd, increase the rest of the ingredients to match.
The chicken freezes well. Freeze the cooled chicken in an airtight container with plenty of sauce. Reheat gently.
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Are you making cutlets with boneless skinless chicken?
Yes
Crock pot Can I make this recipe in a crock pot?
Slow cooking isn't such a good idea for white cutlets. It will dry them out. Sous vide is a good option.
Super Easy to Prepare & Great for The Spicy Palette! Delicious recipe! Served with corn on the cob
Thanks for the feedback Miriam.
This chicken was a hit!!. very easy and very tasty!!