How to make it

  • Sprinkle salt and pepper over both sides of the cutlets. Heat the oil in a large non-stick skillet over medium-high heat. When hot, add the cutlets and cook until lightly browned and cooked through. Remove from the pan and keep warm.
  • In a small bowl, combine the chicken broth, balsamic vinegar and brown sugar. Mix until the sugar is dissolved.
  • Reduce the heat to medium; add the garlic to the pan, saute about 30 second; add the peppers and saute 2 - 4 minutes, or until just soft and starting to brown on the edges. Season with a pinch of salt and pepper along with the thyme; add the broth and cook until the sauce is reduced by half. Taste and adjust seasonings. Serve the pepper mixture over the cutlets.

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