Chicken with Cranberry Gravy

1 1/2 pounds boneless and skinless
chicken breasts
salt and black pepper
flour
oil, for frying
1 large shallot, minced
1 cup chicken broth, homemade
1/4 cup sherry (see Tip box about
wine and sherry.)
1 Tablespoon cornstarch dissolved in
1 Tablespoon water
salt and pepper. to taste
1 cup fresh or frozen
cranberries. If
frozen, defrost first.
Season cutlets with salt and pepper; then coat lightly
with flour. Heat oil in a frying pan and fry chicken
over medium-low heat until cooked through and
lightly browned on both sides. Set chicken cutlets
aside, keeping them warm. Pour off all but 1
tablespoon of fat from pan. Sauté shallots in oil over
medium-low heat until soft. Add broth and sherry.
Cook 4 to 5 minutes. Add cornstarch mixture to
broth mixture and cook 2 minutes. Add salt and
pepper to taste. Add cranberries and heat through,
another 2 to 3 minutes. Pour sauce over chicken and
serve.