Seared Chicken Cutlets with Cranberry-Shallot Sauce and Chili-Roasted Carrots

This homestyle meal brings together juicy seared chicken cutlets and a sweet-savory cranberry-shallot sauce that’s perfect any time of year. The sauce is quick to make with dried cranberries and chicken stock, creating a harmonious blend of flavors.

On the side, enjoy creamy garlic mashed potatoes and roasted carrots with a hint of heat from Korean chili flakes. It’s a balanced, satisfying dinner that feels special but comes together easily.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry produce. Peel potatoes if desired; dice into ½-inch pieces.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream, half the garlic powder and 1 tablespoon butter until smooth, adding splashes of reserved liquid as needed. Season with salt and pepper. Keep covered off heat.
3. While potatoes cook, trim, peel and cut carrots on a diagonal into ½-inch pieces. Halve, peel and finely chop shallot. Toss carrots on a baking sheet with a drizzle of oil, salt and as many chili flakes as you like. Roast on top rack until browned and tender, 20-25 minutes.
4. Meanwhile, pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Transfer chicken to a plate. Let pan cool slightly; carefully wipe out.
5. Heat a drizzle of oil in the same pan over medium heat. Add shallot; cook, stirring, until softened, 30-60 seconds. Stir in cranberries, stock concentrate, remaining garlic powder, ¼ cup water and 1 tablespoon butter. Cook until sauce thickens slightly, about 1 minute.
6. Thinly slice chicken crosswise. Divide chicken, mashed potatoes and carrots between plates. Spoon sauce over chicken and serve.

Recipe Tips

FAQ

Can I use frozen cranberries instead of dried?

Dried cranberries are best for this sauce as they rehydrate quickly and provide concentrated sweetness. Fresh or frozen cranberries would be more tart and change the texture.

What can I substitute for sour cream in the mashed potatoes?

You can use plain Greek yogurt or buttermilk for a similar tangy creaminess. Alternatively, use extra butter and milk.

Can I prepare any components ahead of time?

Yes, you can boil and mash the potatoes up to a day ahead, then reheat with a splash of milk. The sauce can also be made ahead and reheated gently.