Pine Nut-Crusted Chicken Cutlets | RICARDO

Ingredients

• 1 cup (250 ml) pine nuts
• 6 tablespoons (90 ml) apricot jam
• 1 1/2 lb (675 g) chicken cutlets
• 2 tablespoons (30 ml) olive oil
• 1 onion, chopped
• 1 clove garlic, finely chopped
• 3/4 cup (180 ml) chicken broth
• 1 teaspoon (5 ml) Dijon mustard
• 2 tablespoons (30 ml) butter, cold
• Salt and pepper