Chicken Cutlets with Fresh Cranberry Sauce Recipe

Summary

Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings2
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Skinless boneless chicken breast halves8
 All-purpose flour2 Tablespoon
 Salt To Taste
 Pepper To Taste
 Canola oil2 Tablespoon
 Chicken stock1 1⁄2 Cup (24 tbs)
 Cranberries6 Ounce
 Red wine vinegar1 Tablespoon
 Dark brown sugar1 Tablespoon

Nutrition Facts

Serving size

Calories 695 Calories from Fat 192

% Daily Value*

Total Fat 22 g33.3%

Saturated Fat 2.8 g14.2%

Trans Fat 0.1 g

Cholesterol 202.6 mg

Sodium 679.2 mg28.3%

Total Carbohydrates 36 g11.9%

Dietary Fiber 4.3 g17.3%

Sugars 13.8 g

Protein 85 g169.9%

Vitamin A 2.6% Vitamin C 26.3%

Calcium 5.2% Iron 20.9%

*Based on a 2000 Calorie diet

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.
Quantcast