Chicken Cutlets with Herbed Cranberry Sauce
Serves: 4

4 boneless chicken breast halves
3 TBS unsalted butter
1/4 cup minced shallots or green onions
1 large bay leaf, broken into 2 pieces
1/4 cup dry red wine
2/3 cup canned whole berry cranberry sauce
1/2 cup canned low-salt chicken broth
1 TBS balsamic vinegar or red wine vinegar
Bay leaves (optional)

Season chicken on both sides with salt and pepper. Melt 2 TBS butter in large skillet over medium-high heat. Add chicken and cook until golden and just cooked through, about 4 minutes per side. Transfer to plate. Melt remaining 1 TBS butter in same skillet. Add shallots and 1 bay leaf and sauté 1 minute. Add wine and bring to boil, scraping up browned bits. Boil until mixture reduces to thick glaze. Add cranberry sauce, broth and vinegar and cook until sauce thickens slightly, about 3 minutes. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through about1 minute. Season sauce with salt and pepper. Remove bay leaf. Transfer chicken to platter. Spoon sauce over. Garnish with additional bay leaves if desired.