More Great Recipes: Main Dish | Poultry | Stove

Cranberry Chicken

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Member since 2007

Serves | Prep Time | Cook Time


4 boneless skinless chicken breast halves or prepared chicken cutlets
3 tablespoons butter
1/4 cup shallots, finely minced
2 small bay leaves
1/4 cup dry red wine
2/3 cup canned whole berry cranberry sauce
1/2 cup chicken broth
1 tablespoon balsamic vinegar
salt & pepper

If using breast halves place them between plastic wrap& pound them until they are 1/4" thick.

Season the cutlets on both sides with salt and pepper.

Melt 2 tbsp butter in a skillet and brown the cutlets on both sides, 4 minutes per side remove chicken from pan.

In the same pan melt remaining tbsp butter add shallots and bay leaves, saute 1 minute.

Add wine, bring to a boil, reduce to a thick glaze, scrapping the brown bits from the bottom of the pan 4 minutes.

Add cranberries, broth and vinegar, cook until the sauce thickens slightly 3 minutes.

Return chicken to the pan and simmer until heated through 2 minutes, remove bay leaves Place chicken on plates and spoon the sauce over.

Pairs Well With


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