Time 25m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Slice chicken breasts lenghtwise into 1" strips. Lightly toss chicken pieces with flour. Sprinkle lightly with salt& pepper. Heat the butter and oil in a large frying pan. Add the chicken and cook about 2 minutes, turning once until the chicken is golden brown on each side and cooked through. Remove to a platter and keep warm. Add wine, mustard,and chicken broth to the pan and scrape up all the brown bits. Combine water and cornstarch mix until smooth. Add cornstarch to the fry pan, stirring until mixed inches. Add cranberries, boil 1-2 min until thickened. Stir in green onion tops and cook 1 minute. Pour sauce over chicken and serve.
Time 45m Yield 8 servings Number Of Ingredients 11 Steps:
Add the cranberries and sugar to a medium saucepan set over medium heat and cook until the cranberries break down and the mixture reduces by two-thirds, 12 to 15 minutes. Stir in the mustard and remove from the heat. Using an immersion blender or blender, pulse until the mixture achieves a smooth consistency. Season with salt if needed. Combine the breadcrumbs, cheese and cornmeal in a shallow dish. Sprinkle each cutlet with salt and pepper on both sides. Coat each cutlet with sour cream and press into the breadcrumb mixture. Place on a baking sheet fitted with a wire rack. Heat the coconut oil in a cast-iron skillet set over medium heat. In batches, pan-fry the turkey cutlets until the first side is golden brown, about 3 to 4 minutes. Flip and cook until cooked through and golden brown, another 3 minutes. Add more oil as needed and repeat for the remaining batches. Serve with the cranberry mustard dipping sauce.
Yield Makes 4 servings Number Of Ingredients 8 Steps:
Sprinkle chicken with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Transfer chicken to plate. Add all remaining ingredients to skillet; bring to boil, scraping up any browned bits and whisking to blend well. Reduce heat to medium and simmer until sauce thickens enough to coat spoon, about 7 minutes. Return chicken to skillet and simmer until just cooked through, turning occasionally, about 6 minutes. Season to taste with salt and pepper. Transfer chicken and sauce to plates and serve.
Time 30m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large skillet, saute the chicken and onion in butter until chicken is no longer pink. Add the chili sauce, cranberry sauce, brown sugar, vinegar, Worcestershire sauce and mustard. Simmer, uncovered, for 5 minutes. Serve over rice or noodles.
Time 1h10m Yield 6 Number Of Ingredients 8 Steps:
Preheat an oven to 400 degrees F (200 degrees C). Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes. Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven. Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
Yield Makes 4 servings Number Of Ingredients 9 Steps:
Sprinkle chicken with onion powder, thyme, salt, and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 5 minutes per side. Using tongs, transfer chicken to plate. Add remaining 2 tablespoons butter to same skillet and melt. Whisk in flour and mustard; cook 1 minute. Gradually whisk in broth, juice concentrate, and cranberries. Bring to boil, whisking occasionally. Boil until sauce thickens enough to coat spoon, about 6 minutes. Return chicken to skillet. Reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.
Time 30m Yield 4 Number Of Ingredients 10 Steps:
In 12-inch nonstick skillet, heat butter over medium heat until hot. Add chicken to skillet; season with salt. Cook 5 to 7 minutes, turning halfway through cook time, until chicken is no longer pink in center. In measuring cup, mix chicken broth and cornstarch; stir into skillet. Stir in honey mustard and dried cranberries. Cook about 3 minutes, stirring occasionally, until mixture thickens. Stir in green onions; cook about 1 minute longer or just until onions are tender. Remove from heat, stir in yogurt. Serve over rice.
Time 50m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Place flour, salt, pepper and rosemary in a bowl or plastic bag. Coat chicken pieces in flour mixture. Heat olive oil in frying pan on medium heat. Add garlic, when just softened add the chicken and brown on both sides. Add green onions and mushrooms to pan. Mix together maple syrup, vinegar and water. Pour over the browned chicken. Sprinkle cranberries around chicken pieces. Reduce heat to a high simmer for 20 minutes (check chicken frequently to make sure the liquid isn’t evaporating too much, add a little water at a time if it is, it should be a little saucy).
