Cranberry Mushroom Stuffed Chicken Cutlets Recipes

TURKEY CUTLETS WITH CRANBERRY ORANGE STUFFING AND PAN GRAVY

Steps:

• Stuffing: Heat olive oil and butter in a medium skillet over moderate heat. When the butter melts, add the celery, onion, and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, stirring occasionally, then remove from heat and let stand in the warm pan.
• Turkey and Gravy: Preheat a large skillet over medium high heat and add the olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste.
• To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.

CRANBERRY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a glass baking dish by spraying with cooking spray.
• Place chicken breasts into baking dish and sprinkle with cheese. Stir together chicken soup and wine; pour over chicken. Sprinkle chicken with stuffing mix and cranberries; drizzle butter over top.
• Bake in preheated oven until chicken has reached an internal temperature of 160 degrees F (70 degrees C), about 45 minutes.

CRANBERRIES & CHICKEN CUTLET

Steps:

• If using breast halves place them between plastic wrap& pound them until they are apprx1/4" thick Season the cutlets on both sides with salt& Pepper.
• Melt 2 tbsp butter in a skillet and brown the cutlets on both sides, apprx 4 minutes per side remove chicken from pan.
• In the same pan melt remaining tbsp butter add shallots and bay leaves, saute 1 minute.
• Add wine, bring to a boil,reduce to a thick glaze, scrapping the brown bits from the bottom of the pan apprx 4 minutes.
• Add cranberries, broth& vinegar, cook until the sauce thickens slightly apprx 3 minutes.
• Return chicken to the pan& simmer until heated through apprx 2 minutes, remove bay leaves Place chicken on plates and spoon the sauce over.

MUSHROOM AND CRANBERRY CHICKEN

Steps:

• In a small saucepan, combine the cranberries, sugar, and ¾ cup water; set heat at medium-low.
• Cover and cook, stirring occasionally, until the berries are broken and the mixture is saucy, 10-15 minutes.
• Remove from heat and set aside.
• Meanwhile, put the oil in a deep skillet with a lid; set heat to medium-high and wait a minute or so, until the oil is hot.
• Add in the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, and sprinkling with salt and pepper as it cooks, 10-15 minutes.
• Finish the browning with the skin side up.
• Stir in the garlic, onion, mushroom, rosemary, and wine; decrease heat to low, cover, and simmer until the chicken is tender, 20-30 minutes.
• Serve the chicken with the mushrooms and pan juices and top with the cranberry sauce.

CRANBERRY & MUSHROOM STUFFED TURKEY CUTLETS

Steps:

• 1. In a food processor, finely chop the mushrooms and onion. In a large skillet, heat 1 tbsp. oil and add the mushrooms/onions along with 1/8 tsp salt and 1/4 tsp pepper. Cook until most of the liquid is evaporated. Add to a bowl and stir in the breadcrumbs and cranberries.
• 2. Cover the turkey cutlets with plastic wrap and pound them with the smooth side of the meat mallet until they are 1/4 inch thick. Sprinkle one side with poultry seasoning and remaining 1/4 tsp. each of salt and pepper. Flip turkey cutlets over and spread one-half cup of the mushroom/onion mixture over each. Roll up, beginning with the short side. Tie each roll with kitchen twine.
• 3. Heat the remaining 1 tbsp oil in the skillet over medium-high heat. Add turkey rolls, seam side down and cook for approx. 2 min. With tongs, carefully turn them over. Whisk together chicken broth and flour and add to the pan.
• 4. Cover the pan and reduce the heat to a simmer -- cook until the thermometer reads 165 degrees -- approx. 10-12 minutes or until cooked to your liking.
• 5. Remove the turkey rolls from the pan and strain the gravy through a sieve. Stir in butter until melted. If you prefer, slice rolls into slices and serve with the gravy.

CHICKEN CUTLETS WITH MUSHROOM SAUCE

Steps:

• Pound chicken to 1/4-in. thickness. Sprinkle both sides with salt and 1/4 teaspoon pepper. In a large nonstick skillet, cook chicken for 4-5 minutes on each side or until juices run clear., Meanwhile, in a saucepan, melt the butter over medium-low heat. Add the green onion and garlic; saute for 2 minutes. Add the mushrooms and cook until tender, about 2 minutes. Stir in the broth, tarragon and remaining pepper. Cook over medium heat until mushrooms are tender., In a small bowl, combine the cornstarch and wine or additional broth until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve sauce over chicken.

CRANBERRY & MUSHROOM STUFFED CHICKEN CUTLETS

Steps:

• 1. Finely chop mushrooms and onions in a food processor. Heat 1 tbsp. oil in a large skillet over medium-high heat. Add the mushrooms and onion, 1/8 tsp. salt and 1/4 tsp. pepper. Cook, stirring until liquid is mostly evaporated - approx 4 min. Scrape into a bowl and stir in breadcrumbs and cranberries.
• 2. Cover the cutlets in plastic wrap and pound with the smooth side of a meat mallet to about 1/4 inch thickness. Sprinkle one side with poultry seasoning, remaining salt and pepper. Turn the cutlets over and spread approx. 1/4 - 1/2 cup of the mushroom mixture over each. Roll up, starting with the short side. Tie rolls with kitchen twine.
• 3. Heat remaining oil in a clean skillet over medium-high heat. Add rolls, seam side down, and cook 2 minutes. Carefully turn. Whisk broth and flour together and add to the pan. Reduce heat, cover and simmer until chicken reaches 165 degrees - 10 - 12 minutes.
• 4. Remove the rolls from the pan and strain the gravy through a fine-mesh sieve, if desired. Stir in butter until melted. Slice the rolls, if desired, and serve with gravy.