Chicken Cutlets With Herbed Cranberry Sauce

• 4 chicken breasts or thighs
• 3 tbls butter
• 1/4 cup chopped shallots or green onions
• 1 bay leaf
• 1/4 cup dry red wine
• 2/3 cup whole-berry canned cranberry sauce
• 1/2 cup low-salt chicken broth
• 1 tbls balsamic or red wine vinegar

1. Season chicken with salt and pepper
2. Melt the butter in a frying pan, add the chicken and cook until cooked through and brown on both sides.
3. Transfer chicken to a plate.
4. Add onions to the skillet and saute for 1 minute.
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.

chicken breasts, butter, shallots, bay leaf, red wine, wholeberry, lowsalt chicken broth, red wine vinegar

Taken from www.epicurious.com/recipes/member/views/chicken-cutlets-with-herbed-cranberry-sauce-52484421 (may not work)