Ingredients
-
4
-
3
-
1/4
-
2
-
1/4
-
2/3
-
1/2
-
1
-
-
-
-
-
-
-
Directions
Cranberries & Chicken Cutlet, Simple recipe and very tasty! I love to serve this with rice, brussels sprouts and baby carrots., I have a recipe of my own for cranberries & chicken breasts, but was interested to see how your recipe would turn out, & I’m not disappointed ~ THIS CRANBERRY CHICKEN IS GREAT! I cut it in half for 2 of us, but that was no problem at all! I appreciated the inclusion of the bay leaves & the red wine ~ A very nice touch to this keeper of a recipe! [Made & reviewed for a photographer who tagged a recipe of mine in Help a Camera-less Chef Game #5], Simply awesome! We had this for dinner tonight with steamed vegies. Easy & quick to prepare, with fabulous results. Thanks Bergy for sharing this winner – we’ll be having this again & again.
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Steps
|
1
Done
|
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
Done
|
Melt 2 Tbsp Butter in a Skillet and Brown the Cutlets on Both Sides, Apprx 4 Minutes Per Side Remove Chicken from Pan. |
|
3
Done
|
in the Same Pan Melt Remaining Tbsp Butter Add Shallots and Bay Leaves, Saute 1 Minute. |
|
4
Done
|
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
Done
|
Add Cranberries, Broth& Vinegar, Cook Until the Sauce Thickens Slightly Apprx 3 Minutes. |
|
6
Done
|
Return Chicken to the Pan& Simmer Until Heated Through Apprx 2 Minutes, Remove Bay Leaves Place Chicken on Plates and Spoon the Sauce Over. |
