Monday, January 17, 2011

Chicken Breasts with Cranberry Cherry Sauce

This was really good, we used boneless skinless chicken breasts, son and husband asked for me to keep this one and do it again.

Chicken Breasts with Cranberry Cherry Sauce
Start to finish: 20 minutes (20 minutes active)

Servings: 6


12-ounce package fresh cranberries

1/2 cup Port

2/3 cup sugar

3/4 teaspoon salt, divided

3/4 cup water

1/2 cup dried sour cherries

1/3 cup all-purpose flour

1/4 teaspoon ground black pepper

11/2 pounds thinly sliced turkey breast cutlets

1 tablespoon olive oil


In a medium saucepan over medium-high, combine the cranberries, Port, sugar, 1/2 teaspoon of the salt and the water. Bring to a boil. Simmer until the cranberries burst, about 4 to 6 minutes. Add the dried cherries and simmer for another 5 minutes. Remove from the heat.

Meanwhile, in a shallow dish, combine the flour, the remaining 1/4 teaspoon of salt and the pepper. Coat both sides of the turkey cutlets with the flour mixture.

In a large nonstick skillet over medium-high, heat the oil. Add the cutlets and cook until lightly browned on both sides and no longer pink at the center, about 2 minutes per side. Serve cutlets topped with cranberry-cherry sauce.

Nutrition information per serving (values are rounded to the nearest whole number): 324 calories; 28 calories from fat (9 percent of total calories); 3 grams fat (0 g saturated; 0 g trans fats); 45 milligrams cholesterol; 36 g carbohydrate; 29 g protein; 6 g fiber; 419 mg sodium.