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Meat
Easy
10 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
Balsamic vinegar adds kick to this fruity sauce. Served over molded rice, this dish is elegant, succulent, and even low-fat. Aleh Mailehs!
2 pounds (1 kilogram) chicken cutlets, cut into strips
1 teaspoon salt, to taste
1/8 teaspoon black pepper, or to taste
2 tablespoons Bartenura Olive Oil, divided
1 small or medium shallot, finely chopped
1 and 1/4 cups cranberry nectar
1/3 cup Bartenura Balsamic Vinegar
Place chicken strips in a medium-sized bowl. Add salt and pepper and mix well to coat.
Preheat oven to 400°F (200°C).
Put the chicken pieces in a 9- x 13-inch baking pan. Bake in preheated oven for 10 minutes or until chicken strips are cooked through. Remove from oven.
Heat 1 tablespoon olive oil in a large skillet. Sauté chicken pieces over medium heat for 1½ – 2 minutes on each side. After the first shift, spray the pan with cooking spray and repeat until all pieces are done.
Meanwhile, in the same skillet, heat remaining olive oil. Sauté shallot until just translucent.
Add nectar, vinegar, and cranberry sauce and whisk together, stirring to loosen any browned bits from pan. Bring to a boil; cook until liquid is reduced by almost half. This intensifies the flavor.
Pour 2/3 of the sauce over the chicken pieces and return to the oven for 5–10 minutes, just until the flavor is absorbed. Don’t overdo it because sauce will evaporate and pieces will get dried out.
Serve reserved sauce over chicken and rice.
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Substitute Is there something I can substitute the cranberry nectar or possibly just leave it out if I don’t have such a thing?
How about cranberry juice?