Cranberry Chicken

Cranberry Chicken

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I had begun using Gefen Whole Berry Cranberry Sauce even before they offered to send me products and create recipes with them. Gefen’s Cranberry sauce is made from the same ingredients I use when I’m making it from scratch- cranberries, sugar and water-but they do the work! Wait til you see how beautiful and delicious your chicken cutlets will be when glazed with Gefen Cranberry Sauce and Bartenura Special Reserve Balsamic Vinegar.
Prep time: 30 minutes

Cranberry Chicken

By Gloria Kobrin Published: May 21, 2016

  • Yield:

  • 12 cutlets (12 Servings)

Ingredients

  • 12 chicken cutlets
  • 2 cups Panko
  • 1 teaspoon Ground Black Pepper
  • 1/4 pound Earth Balance margarine
  • 1 large bunch of scallions rinsed and trimmed
  • 2 large bay leaves
  • 3/4 cup dry red wine
  • 2 cups Gefen whole berry cranberry sauce
  • 1 1/2 cups Fresh/Boxed Low Salt Chicken Broth
  • 3 tablespoons Bartenura balsamic vinegar

Equipment

  • 1 large skillet
  • 1 shallow dish for dredging cutlets
  • 1 shallow pan to hold browned cutlets

Directions

  1. Remove tenders/fingers from chicken cutlets and set aside. I like to take all the tenders and marinate them in teriyaki sauce. I either bake them or fry them later. They make a great snack for adults and kids! Rinse cutlets and pat dry.
  2. Mix the panko with black pepper in a shallow dish. Dredge all the cutlets in the panko and chill for 15 minutes.
  3. Mince scallions. Keep white part and green parts separate.
  4. Melt three tablespoons of margarine in skillet over medium heat. Add cutlets, three at a time, and saute until golden on each side. Add a little more margarine if necessary. Remove cutlets and set aside while you brown remaining ones.
  5. Melt remaining margarine in same skillet. Add the white part of the minced scallions and bay leaves. Saute two minutes. Add wine and bring to a boil. Stir well with a wooden spoon so that all the chicken drippings are incorporated into the sauce. Boil until the sauce is reduced to a thick glaze. Add cranberry sauce, stock and vinegar. Simmer while stirring until all the ingredients are well mixed and the sauce has slightly thickened. Return chicken cutlets to the sauce. Spoon sauce all over the cutlets and simmer until they are fully cooked. Remove bay leaves. Arrange cutlets on a platter deep enough to hold the sauce. Sprinkle minced green scallions over the top and serve hot.
  6. If you reheat the chicken at a later time, the sauce will thicken a little more. You can add a little more wine and chicken broth to thin it out.

One Comment

  1. Judith Imergoot Ginsberg

    I have guest this Shabbos and think I will do this with cut up chicken pieces, not fried, in the crock pot

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