Chicken Cutlets with Citrus Cherry Sauce Recipe

4.5 4 6
Chicken Cutlets with Citrus Cherry Sauce Recipe
Chicken Cutlets with Citrus Cherry Sauce Recipe photo by Taste of Home
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Chicken Cutlets with Citrus Cherry Sauce Recipe

Read Reviews
4.5 4 6
Publisher Photo
You'll love the sweet-tart tanginess of this restaurant-quality chicken dish. Served with a salad, this is a meal to remember. It's also good with pork cutlets and dried cranberries instead of chicken and cherries. —Charlene Chambers, Ormond Beach, Florida
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup ruby red grapefruit juice
  • 1/2 cup orange juice
  • 1/3 cup dried cherries
  • 2 teaspoons Dijon mustard
  • 1 tablespoon butter
  • 1 tablespoon canola oil

Directions

Flatten chicken breasts to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat; set aside.
In a small saucepan, combine the juices, cherries and mustard. Bring to a boil; cook until liquid is reduced to 1/2 cup.
In a large skillet over medium heat, cook chicken in butter and oil for 5-7 minutes on each side or until juices run clear. Serve with sauce. Yield: 4 servings.
Originally published as Chicken Cutlets with Citrus Cherry Sauce in Healthy Cooking December/January 2011, p31

Nutritional Facts

1 each: 316 calories, 10g fat (3g saturated fat), 102mg cholesterol, 458mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup ruby red grapefruit juice
  • 1/2 cup orange juice
  • 1/3 cup dried cherries
  • 2 teaspoons Dijon mustard
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  1. Flatten chicken breasts to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat; set aside.
  2. In a small saucepan, combine the juices, cherries and mustard. Bring to a boil; cook until liquid is reduced to 1/2 cup.
  3. In a large skillet over medium heat, cook chicken in butter and oil for 5-7 minutes on each side or until juices run clear. Serve with sauce. Yield: 4 servings.
Originally published as Chicken Cutlets with Citrus Cherry Sauce in Healthy Cooking December/January 2011, p31

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Reviews forChicken Cutlets with Citrus Cherry Sauce

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Let Them Eat Cheesecake User ID: 6964697 148948
Reviewed Dec. 8, 2012

"This was very good and simple to make."

MY REVIEW
neverwentback User ID: 5575491 113436
Reviewed Apr. 12, 2011

"This recipe is both elegant and delicious. Because of the tartness of the sauce, I paired it with a creamy spinach and artichoke casserole. It was a perfect combination!"

MY REVIEW
lpeters86 User ID: 3481982 190161
Reviewed Apr. 1, 2011

"amazingly delicious!"

MY REVIEW
rasilaverie User ID: 4449517 131199
Reviewed Jan. 26, 2011

"Very good! I flattened whole chicken breasts instead of using cutlets and substituted dried cranberries for the cherries. A great recipie for using fruit from my citrus trees! My boyfriend loved it served with roasted broccoli. Will definitely make again."

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