Cranberries & Chicken Cutlet - cooking recipe

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
Preparation
    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.
    Melt 2 tbsp butter in a skillet and brown the cutlets on both sides, apprx 4 minutes per side remove chicken from pan.
    In the same pan melt remaining tbsp butter add shallots and bay leaves, saute 1 minute.
    Add wine, bring to a boil,reduce to a thick glaze, scrapping the brown bits from the bottom of the pan apprx 4 minutes.
    Add cranberries, broth& vinegar, cook until the sauce thickens slightly apprx 3 minutes.
    Return chicken to the pan& simmer until heated through apprx 2 minutes, remove bay leaves Place chicken on plates and spoon the sauce over.

Leave a comment