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Cranberries & Chicken Cutlet

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

Ingredients Nutrition


  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.

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