Cranberries & Chicken Cutlet

Name: Cranberries & Chicken Cutlet
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 serving(s)
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

(8)

Recipe by Bergy

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

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READY IN: 27mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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