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Place coconut oil into a pan and heat.
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Add chicken cutlets and cook on medium heat.
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Cook approximately 5 minutes (or until cooked through).
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Remove from pan and set aside.
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Add fruit cups to food processor or blender.
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Pulse a few times to mix but still a chunky consistency.
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Add mixture to a medium bowl.
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Mix fruit, brown sugar and cornstarch together.
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Add fruit mixture to skillet and cook on medium-high heat until sauce begins to thicken.
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Add chicken to skillet, reduce heat to low and cook 5-6 minutes until sauce is thick and chicken is heated through.
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Serve chicken with sauce spooned over the top.