Chicken Cutlets With Herbed Cranberry Sauce Recipes

HERBED CRANBERRY CHICKEN

Steps:

• Rub chicken with seasoning blend. In a large nonstick skillet, cook chicken in 1 tablespoon oil over medium heat for 4-5 minutes on each side or until a thermometer reaches 170°. Remove and keep warm., In the same skillet, saute onions in remaining oil. Stir in the cranberries, broth, cranberry juice, syrup and vinegar; bring to a boil. Reduce heat; cook and stir for 2 minutes. Return chicken to the pan; cook for 1 minute or until heated through. Sprinkle with pecans.

CHICKEN CUTLETS WITH HERBS

Steps:

• Heat the oven to 400 degrees F.
• Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs.
• While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish.
• Transfer bread crumbs to a plate and season with herbs and poultry seasoning.
• Heat a thin layer of olive oil in a large skillet over medium-high heat.
• Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.

CRANBERRY SAUCE CHICKEN I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange chicken in an 11x17 inch baking dish. In a medium bowl, combine the cranberry sauce, soup mix, salad dressing, sugar and ground black pepper. Mix well and spoon mixture over chicken.
• Cover dish and bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

CHICKEN WITH CRANBERRY SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm. , In the same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through.

CHICKEN WITH CRANBERRY SAUCE

Steps:

• Preheat oven to 450 degrees. In a small bowl, mix 1 tablespoon butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through, about 25 minutes.
• Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan.
• Add cranberries and sugar; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat (sauce will thicken as it stands). Season with salt and pepper. To serve, spoon sauce over chicken.

CHICKEN CUTLETS WITH HERB BUTTER

Steps:

• Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil.
• Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.

CRANBERRIES & CHICKEN CUTLET

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.

CRISPY HERB-CRUSTED CHICKEN CUTLETS

Steps:

• Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
• Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
• Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

CHICKEN CUTLETS WITH HERBED CRANBERRY SAUCE

Steps:

• Season chicken with salt and pepper Melt the butter in a frying pan, add the chicken and cook until cooked through and brown on both sides. Transfer chicken to a plate. Add onions to the skillet and sauté for 1 minute. Add wine and bring to a boil, scraping up any pieces on the pan. Boil until the mixture reduces to a thick glaze, about 4 minutes. Add cranberry sauce, broth and vinegar and cook until sauce thickens slightly, about 3 minutes. Return chicken and any juices to the skillet. Simmer until heated through. About 1 minute. Season with salt and pepper. Serve over rice.

CHICKEN CUTLETS WITH HERB BUTTER

Steps:

• Season CUTLETS with SALT & PEPPER, then dredge in FLOUR.
• Heat OIL in skillet over med-high heat.
• Cooking in batches, brown both sides of CUTLETS (approx. 1 to 3 minutes per side), adding OIL, as needed.
• Transfer cooked CHICKEN to plate, and tent with foil.
• Add WINE to accumulated juices in skillet, bring to a boil.
• Continue cooking, until alcohol has burned off, and liquid is reduced by half (approx. 4 minutes).
• Add chicken, turn to coat.
• Reduce heat to low, swirl in BUTTER and choice of HERBS.
• Season with SALT & PEPPER, serve, and ENJOY!