Cranberries & Chicken Cutlet |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Simple recipe and very tasty! I love to serve this with rice, brussels sprouts and baby carrots. Ingredients:
4 boneless skinless chicken breast halves or 4 prepared chicken cutlets |
3 tablespoons butter |
1/4 cup shallot, finely minced |
2 small bay leaves |
1/4 cup dry red wine |
2/3 cup canned whole berry cranberry sauce |
1/2 cup chicken broth |
1 tablespoon balsamic vinegar |
salt & pepper |
Directions:
1. If using breast halves place them between plastic wrap& pound them until they are apprx1/4 thick Season the cutlets on both sides with salt& Pepper.
2. Melt 2 tbsp butter in a skillet and brown the cutlets on both sides, apprx 4 minutes per side remove chicken from pan.
3. In the same pan melt remaining tbsp butter add shallots and bay leaves, saute 1 minute.
4. Add wine, bring to a boil,reduce to a thick glaze, scrapping the brown bits from the bottom of the pan apprx 4 minutes.
5. Add cranberries, broth& vinegar, cook until the sauce thickens slightly apprx 3 minutes.
6. Return chicken to the pan& simmer until heated through apprx 2 minutes, remove bay leaves Place chicken on plates and spoon the sauce over.
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