Cranberry-Pear Mustard Chicken Cutlets

A quick, lively marinade turns chicken cutlets into a sweet-tart skillet dinner with a peppery olive oil finish.

Servings: 4  |  Prep: 20 minutes  |  Cook: 10 minutes

Ingredients

• 1 1/4 pounds boneless, skinless chicken breast cutlets
• 3 tablespoons Cranberry Pear White Balsamic, divided
• 2 tablespoons Arbosana Extra Virgin Olive Oil, divided
• 1 tablespoon Dijon mustard
• 1 teaspoon finely grated fresh ginger
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 firm ripe pear, cored and thinly sliced
• 2 tablespoons chopped fresh parsley
• Optional: 1/4 teaspoon crushed red pepper flakes

Directions

1. Whisk 2 tablespoons Cranberry Pear White Balsamic with 1 tablespoon Arbosana Extra Virgin Olive Oil, the Dijon, ginger, salt, black pepper, and optional red pepper flakes.
2. Place the chicken in a shallow dish or zip-top bag and add the marinade. Turn to coat and refrigerate for 15 minutes.
3. Remove the chicken and discard the used marinade. Pat the cutlets lightly with paper towels so they sear rather than steam.
4. Heat the remaining 1 tablespoon Arbosana oil in a large skillet over medium-high heat. Cook the chicken for 3–5 minutes per side, depending on thickness, until browned and the center reaches 165°F.
5. Transfer the chicken to a plate. Add the pear slices to the skillet and cook for 1–2 minutes, just until lightly softened.
6. Remove the skillet from the heat and stir in the remaining 1 tablespoon Cranberry Pear White Balsamic. Spoon the pears and pan juices over the chicken, then garnish with parsley.

NEO pairings

Arbosana Extra Virgin Olive Oil

Its balanced character and peppery finish give the quick-seared chicken savory depth.

Cranberry Pear White Balsamic

It provides fruit, acidity, and gentle sweetness for both the marinade and finishing sauce.

Tips

• Cutlets about 1/2 inch thick cook most evenly; pound thicker chicken breasts before marinating.
• Do not reuse raw-chicken marinade unless it is boiled thoroughly; this recipe discards it and uses fresh balsamic for finishing.
• Serve with wild rice, roasted squash, or a peppery arugula salad.

Created with Neo Chef by New England Olive Oil Company.