Chicken Cutlets With Herbed Cranberry Sauce

1. 1

   Season chicken with salt and pepper

2. 2

   Melt the butter in a frying pan, add the chicken and cook until cooked through and brown on both sides.

3. 3

   Transfer chicken to a plate.

4. 4

   Add onions to the skillet and saute for 1 minute.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

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