Chicken Cutlets with Citrus Cherry Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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You'll love the sweet-tart tanginess of this restaurant-quality chicken dish. Served with a salad, this is a meal to remember. It's also good with pork cutlets and dried cranberries instead of chicken and cherries. Ingredients:
4 boneless skinless chicken breast halves (6 ounces each) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
1/2 cup ruby red grapefruit juice |
1/2 cup orange juice |
1/3 cup dried cherries |
2 teaspoons dijon mustard |
1 tablespoon butter |
1 tablespoon canola oil |
Directions:
1. Flatten chicken breasts to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat; set aside.
2. In a small saucepan, combine the juices, cherries and mustard. Bring to a boil; cook until liquid is reduced to 1/2 cup.
3. In a large skillet over medium heat, cook chicken in butter and oil for 5-7 minutes on each side or until juices run clear. Serve with sauce. Yield: 4 servings.
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