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Chicken Cutlets With Fresh Cranberry Sauce

Healthycooking's picture
Ingredients
  Skinless boneless chicken breast halves 8
  All-purpose flour 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Canola oil 2 Tablespoon
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Cranberries 6 Ounce
  Red wine vinegar 1 Tablespoon
  Dark brown sugar 1 Tablespoon
Directions

GETTING READY
1. Trim excess fat off the chicken breasts and season with salt and pepper. Cut into 3, each breast half, pound and toss in flour.

MAKING
2. In a skillet, heat oil and sauté the floured chicken breast cutlets until thoroughly cooked. Remove from skillet and cover in a plate to keep warm.
3. In the same skillet, remove excess oil keeping only about a tablespoon oil in the skillet and pour stock and bring to a boil.
4. Add cranberries, vinegar, sugar and simmer for 3 minutes, until cranberries are soft. Season with salt and pepper

SERVING
5. On a plate arrange the cooked cutlets, and pour over with the hot cranberry sauce.
6. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Shallow Frying
Interest: 
Holiday, Gourmet
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2

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