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The Grossman kids are picky eaters, so the fact that they quickly ate up this supper is proof of how good it was! Sweet and saucy, with a hint of rosemary, it will please kids and adults alike.
2 and 1/2 pounds (1 and 1/4 kilograms) chicken cutlets, cleaned and cut in half
3 tablespoons onion soup mix
2 tablespoons oil, plus more for sautéing
1/2 teaspoon salt, or to taste
1/2 teaspoon dried rosemary, plus more, to taste
2 tablespoons flour
1 (16-oz./450-g.) can Gefen Jellied Cranberry Sauce
2 and 1/4 cups water
1 and 1/2 cups rice (I used brown rice)
Place prepared chicken cutlets in a large bowl. Combine onion soup mix, oil, salt, rosemary, and flour and rub into chicken until evenly coated.
Heat oil for sautéing in a large, deep frying pan and sauté chicken pieces until no longer pink, turning over once.
Transfer chicken to a baking pan; add cranberry sauce and mix to coat chicken in sauce. Set aside.
Pour water and salt into the same frying pan and add rice; cover pan and turn to high heat.
Once the water boils, reduce the heat to low and allow to simmer until the rice is cooked through, about 20–30 minutes.
Serve chicken over a bed of rice with the sauce spooned on top.
Styling and Photography by Chavi Feldman
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Cranberry Sauce Does the chicken need to be cooked in the cranberry sauce at any point? Or is the cranberry sauce simply put on the (fully-cooked) chicken at the end?
It seems that the chicken is fully cooked and then you pour the cranberry sauce over it at the end. You can let them simmer together for a few minutes.