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.