Yields1 Serving
 1/2 pound of chicken cutlets, sliced thin
 1/4 cup of bread crumbs or flour
 1/4 teaspoon of salt
 Cracked pepper
 1/4 cup of oil
 1/3 cup of cranberry sauce
 1 sweet potato, sliced thin and boiled.
1

Add bread crumbs or flour to a bowl to use as a coating. Dredge both sides of the chicken in the coating. Add salt and pepper to each cutlet.

2

Heat oil in frying pan. When hot, add chicken until it's toasted on each side. When fully cooked, place on plate.
Add Cranberries on top.

3

Cranberry mixture: In a small saucepan, add fresh cranberries, 1 tablespoon of sugar, and 2 tablespoons of water.
Cook until berries pop. (about 5 minutes) Spoon over chicken.

4

Peel the sweet potato. Slice thin. Heat 1/3 cup of water in a saucepan and add the potatoes. Let cook about 5-6 minutes. Add butter. Serve.

5

If you prefer, you can coat the chicken as stated above, and bake in a 350-degree oven.

Ingredients

 1/2 pound of chicken cutlets, sliced thin
 1/4 cup of bread crumbs or flour
 1/4 teaspoon of salt
 Cracked pepper
 1/4 cup of oil
 1/3 cup of cranberry sauce
 1 sweet potato, sliced thin and boiled.

Directions

1

Add bread crumbs or flour to a bowl to use as a coating. Dredge both sides of the chicken in the coating. Add salt and pepper to each cutlet.

2

Heat oil in frying pan. When hot, add chicken until it's toasted on each side. When fully cooked, place on plate.
Add Cranberries on top.

3

Cranberry mixture: In a small saucepan, add fresh cranberries, 1 tablespoon of sugar, and 2 tablespoons of water.
Cook until berries pop. (about 5 minutes) Spoon over chicken.

4

Peel the sweet potato. Slice thin. Heat 1/3 cup of water in a saucepan and add the potatoes. Let cook about 5-6 minutes. Add butter. Serve.

5

If you prefer, you can coat the chicken as stated above, and bake in a 350-degree oven.

CHICKEN WITH CRANBERRIES AND SWEET POTATO

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