Chicken Scaloppine With Glazed Vegetable Tzimmes 6.000

Deb Lindsey for The Washington Post

Nourish Apr 20, 2011

Tzimmes is a traditional Jewish dish in which vegetables are braised with dried fruit and honey or brown sugar. Sometimes beef is included, which makes for pretty heavy fare.

Here, with an eye toward weeknight Passover dining, I’ve transformed the tzimmes into a vegetable and fruit topping for sauteed chicken cutlets. It’s light, quick-cooking and delicious.

The recipe calls for dried apricots, but you can use your favorite dried fruits.

Servings: 6
  • 6 thinly sliced skinless chicken breast cutlets (1 1/4 pounds total)
  • Salt
  • 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


Season the chicken cutlets on both sides with salt and pepper to taste.

Heat the oil in a large, shallow skillet over medium-high heat. Add as many of the cutlets as will fit comfortably. Cook for 3 to 4 minutes, until nicely browned on the first side; turn them over and cook for about 3 minutes, until lightly browned and cooked through. (Cooking time might vary depending on the thickness of the cutlets.) Transfer to a plate and loosely cover with aluminum foil to keep warm. Repeat to cook all of the cutlets.

Add the onion to the skillet; cook for 3 to 4 minutes, until softened, then add the carrots, sweet potato, apple, apricots, nutmeg, cinnamon, ginger and salt to taste; stir to combine.

Stir in the broth and the honey; bring to a boil, then cover and reduce the heat to medium or as needed to maintain a low boil. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated. Uncover and cook just until the liquid has reduced to a glaze.

Divide the cutlets among individual plates. Spoon the vegetable mixture over each one. Serve hot.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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