To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
4

INGREDIENTS:
4-8 chicken cutlets depending on size (approx. 1 1/2 pounds total)
Salt and pepper for seasoning chicken
All-purpose flour for lightly dusting chicken before cooking
2-3 Tbs butter for sautéing cutlets
1 cup chicken stock (or more as needed)
1/4 - 1/3 cup dried cranberries
2-3 tsp orange zest
Juice of 1/2 orange
1-2 Tbs butter for thickening sauce

4 ounces goat cheese
Approx. 1/2 cup chopped pecans

PROCEDURE:

Season the chicken cutlets with salt and pepper and give them a light dusting of all-purpose flour on both sides and then saute those in a large heavy bottomed pan on medium high heat....in batches if you have to....in 2-3 Tbs butter.

Stay with the cutlets and brown them up on both sides and cook them until they're just cooked through....and then take them out of the pan to rest on a clean plate.

Once all of the cutlets are cooked and out of the pan, turn the heat down a little bit and add about 1 cup chicken stock....throw in a handful of dried cranberries....turn the heat back up and let that start to reduce.

While that is happening, take a minute to roll a 4-ounce log of goat cheese in a plate of chopped pecans...to coat.

Once the chicken stock has reduced by about half, use a micro plane or zester to add about 2-3 tsp orange zest to the sauce......cut the orange in half and squeeze the juice of half an orange into that....add 1-2 more Tbs of butter and add the chicken back to the pan to warm through.

To serve, put the chicken cutlets on a plate, top with some of the sauce and finish with slices of the pecan crusted goat cheese.

HINTS:

You can buy chicken cutlets at the store or buy thicker boneless skinless breasts and cut them in half crosswise....from top to bottom.....into cutlets.

Serve with sautéed/steamed kale or Brussel sprouts to keep the fall theme going.