Chicken Cutlets with Citrus Cherry Sauce

  Dinner

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.

Chicken Cutlets with Citrus Cherry Sauce

Average Rating: 4.5

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.

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

Instructions

  • 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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