Chicken Scaloppine With Glazed Vegetable Tzimmes

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Washington Post


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6 thinly sliced skinless chicken breast cutlets (1 1/4 pounds total)


Freshly ground black pepper

2 tablespoons mild-flavored olive oil

1 small onion, finely chopped (1/2 cup)

2 medium carrots, trimmed and cut into 1/4-inch dice (1 cup, about 4 ounces)

1 medium sweet potato, peeled and cut into 1/3-inch dice (about 8 ounces, a generous 1 1/2 cups)

1 medium Granny Smith apple, peeled, cored and cut into 1/3-inch dice (1 cup)

8 dried apricots, cut into 1/4-inch dice (2 ounces, 1/3 cup; may substitute your favorite dried fruit)

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 1/2 cups homemade or no-salt-added chicken broth

2 tablespoons honey

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