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Chicken Cutlets with Citrus Cherry Sauce

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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

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

  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.

Nutrition 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.

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