Cranberry Chicken
  • 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
  1. If using breast halves place them between plastic wrap& pound them until they are 1/4" thick.
  2. Season the cutlets on both sides with salt and pepper.
  3. Melt 2 tbsp butter in a skillet and brown the cutlets on both sides, 4 minutes per side remove chicken from pan.
  4. In the same pan melt remaining tbsp butter add shallots and bay leaves, saute 1 minute.
  5. Add wine, bring to a boil, reduce to a thick glaze, scrapping the brown bits from the bottom of the pan 4 minutes.
  6. Add cranberries, broth and vinegar, cook until the sauce thickens slightly 3 minutes.
  7. Return chicken to the pan and simmer until heated through 2 minutes, remove bay leaves Place chicken on plates and spoon the sauce over.