Cranberries & Chicken Cutlet

Simple recipe and very tasty! I love to serve this with rice, brussels sprouts and baby carrots.

• Ready In: 27 mins
• Serves: 4

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.