Chicken Cutlets with Fresh Cranberry Sauce Recipe


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


 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


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.

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

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