CRANBERRIES & CHICKEN CUTLET

Cranberries & Chicken Cutlet image

Provided by Bergy

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves or 4 prepared chicken cutlets
3 tablespoons butter
1/4 cup shallot, 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

Steps:

If using breast halves place them between plastic wrap& pound them until they are apprx1/4" thick Season the cutlets on both sides with salt& Pepper.
Melt 2 tbsp butter in a skillet and brown the cutlets on both sides, apprx 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 apprx 4 minutes.
Add cranberries, broth& vinegar, cook until the sauce thickens slightly apprx 3 minutes.
Return chicken to the pan& simmer until heated through apprx 2 minutes, remove bay leaves Place chicken on plates and spoon the sauce over.