1 1/4 lb Cutlets
Salt & pepper
Ground coriander (optional)
1 tb Butter
12    Dried finely chopped
Apricots
1/2 c  Chicken broth
1 tb Lemon juice
1 tb Finely chopped fresh mint

Trim visible fat, cut cutlets into 1/2″ thick slices. Lightly lb. to
1/4″ thick. Sprinkle lightly with salt, pepper & coriander. Heat
butter in large non stick skillet. Add meat & cook over med heat 3-4
minutes per side. Remove meat. Add fruit, broth & lemon juice to
skillet. Cook over med high heat, scraping up any browned bits from
bottom of skillet, until fruit softens & most of the liquid is
evaporated. Spoon over meat. Sprinkle with mint.