Friday, October 19, 2007

Turkey/Chicken Cutlets with Orange-Cranberry Pan Sauce

Since there are just two of us, I usually make this with only a single boneless chicken breast pounded flat. It's a great weeknight supper with some broccoli and brown rice. This is one of the few recipes I would give 5 stars.

1 tablespoon butter
tablespoon vegetable oil
(2-ounce) turkey or chicken cutlets
teaspoon salt
teaspoon freshly ground black pepper
cup all-purpose flour
cup fresh orange juice
teaspoons Dijon mustard
cup dried cranberries

Melt butter and oil in a large nonstick skillet over low heat.

While butter melts, sprinkle cutlets with salt and pepper. Place flour in a shallow dish. Dredge cutlets in flour; shake off excess flour.

Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add cutlets to pan; cook 2 minutes on each side or until golden brown. Remove cutlets from pan; keep warm. Add juice, mustard, and cranberries to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 2/3 cup (about 5 minutes). Serve sauce over cutlets.

-- Adapted from Cooking Light magazine

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