Pan-Steamed Chicken Cutlets in Chive Butter Oil

Name: Pan-Steamed Chicken Cutlets in Chive Butter Oil
Cuisine: French
Ingredients: ½ cup plus 2 tablespoons dried cranberries, very finely chopped; Finely grated rind of 1 lemon; Melted orange, lime, or lemon marmalade, to your personal taste; Melted orange, lime, or lemon marmalade, to your personal taste; Melted orange, lime, or lemon marmalade, to your personal taste; Juice of 1 lemon; Salt; Pepper from the mill; 2 tablespoons cream cheese; 6 chicken cutlets, trimmed of skin, fat, and tendons; 1 tablespoon unsalted butter, softened; 1 tablespoon light olive oil; 2 tablespoons chopped fresh chives

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

As an accompaniment use a pilaf of pecan-flavored rice and any fresh vegetables of your choice. Do not use mascarpone to fill the cutlets, as it will melt out of the cutlets very fast.

Ingredients

½ cup plus 2 tablespoons dried cranberries, very finely chopped
Finely grated rind of 1 lem

Europe
France
Main course
Gluten-free

Method

Place ½ cup of the cranberries in a small bowl, together with ¼ teaspoon of the lemon rind and just enough water to cover. Let the dried fruit rehydrate at room temperature and absorb all the water; mix at regular intervals, adding a dash more water if and when necessary. Blend in the melted marmalade, lemon juice, and salt and pepper to your taste. Macerate overnight in the refrigerator, cover