Chicken Cutlets with Fresh Cranberry Sauce Recipe
Ingredients
| Chicken breast -€“ 4, skinless, boneless, halved | ||
| All-purpose flour -€“ 2 tablespoons | ||
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Canola oil | 2 Tablespoon | |
| Chicken stock | 1 1/2 Cup (16 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.
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.
Chef
