Cranberry Chicken is an easy recipe that is completely made on your stove top! You can use any canned cranberry sauce. Personally, I prefer Gefen because it has no extra ingredients-just cranberries, cane sugar and water. I also use Bartenura Balsamic Vinegar. Full disclosure, I was using these products before Gefen offered to send them to me several years ago. I still use them.
Serve Cranberry Chicken with rice, Israeli couscous or quinoa and a green vegetable. Everyone will love it. For another recipe for chicken breasts, click for Chicken Breasts Stuffed with Spinach and Mushrooms.
Prep time: 30 minutes
By May 21, 2016Published:
- 12 cutlets (12 Servings)
- 12 chicken cutlets
- 2 cups Panko use gf panko or crushed chips for Passover
- 1 teaspoon Ground Black Pepper
- 1/2 cup vegetable oil use avocado, grapeseed or Olive oil for Passover
- 1 large bunch of scallions rinsed and trimmed
- 2 large bay leaves
- 3/4 cup dry red wine
- 2 cups whole berry cranberry sauce
- 1 1/2 cups Fresh/Boxed Low Salt Chicken Broth
- 3 tablespoons Bartenura balsamic vinegar
- 1 large skillet
- 1 shallow dish for dredging cutlets
- 1 shallow pan to hold browned cutlets
- 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.
- Mix the panko with black pepper in a shallow dish. Dredge all the cutlets in the panko and chill for 15 minutes.
- Mince scallions. Keep white part and green parts separate.
- Heat 1/3 cup of oil in skillet over medium heat. Add cutlets, three at a time, and sauté until golden on each side. Add a little more oil if necessary. Remove cutlets and set aside while you brown remaining ones.
- Add the white part of the minced scallions and bay leaves. Sauté 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.
- 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.