Chicken with Cranberry-Shallot Sauce
plus Chili-Roasted Carrots & Mashed Potatoes
- Milk
No matter the time of year, this homestyle meal will leave everyone thankful. You'll drizzle juicy seared chicken cutlets with a sweet and savory cranberry-shallot sauce for a harmonious blend of flavors. Serve alongside creamy, garlicky mashed potatoes and roasted carrots seasoned with Korean chili flakes for just a touch of heat.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potato
12 ounce
Carrot
1 unit
Chicken Stock Concentrate
1 teaspoon
Korean Chili Flakes
1 ounce
Dried Cranberries
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel potatoes if desired; dice into 1⁄2-inch pieces.
• 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 1⁄2 cup potato cooking liquid (1 cup for 4 servings), then drain and return potatoes to pot. • Mash potatoes with sour cream, half the garlic powder (you’ll use the rest of the garlic powder later), and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.
• While potatoes cook, trim, peel, and cut carrots on a diagonal into 1⁄2-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.
• 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, 3-5 minutes per side. Turn off heat; transfer chicken to a plate. Let pan cool slightly; carefully wipe out.
• Heat a drizzle of oil in same pan over medium heat. Add shallot; cook, stirring, until softened, 30-60 seconds. Stir in cranberries, stock concentrate, remaining garlic powder, 1⁄4 cup water, and 1 TBSP butter (1/3 cup water and 2 TBSP butter for 4 servings).
• Thinly slice chicken crosswise. • Divide chicken, mashed potatoes, and carrots between plates. Spoon sauce over chicken and serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the cranberry-shallot sauce, calling it a delicious surprise that elevated the dish with its sweet-savory blend 🍲.
- Ease of prep: Some found timing tricky; consider prepping all veggies first and starting carrots earlier as they take longest to cook.
- Suggestions: For a richer sauce, simmer longer to reduce, add honey for sweetness, or use flour/cornstarch to thicken.
- Portions: Several mentioned wanting more sauce; consider doubling the sauce recipe for extra flavor.
- Veggies: Roasted carrots were a hit; some suggested adding brown sugar for extra sweetness or steaming with butter and dill.
Reviews from our home cooks
The cranberry-shallot sauce is not something I would have tried on my own. It was easy to make and added a really good flavor to the chicken.
Family loved this meal, carrots were sweet potatoes garlicy and chicken with the cranberry shallot sauce was great. Will get again.
Loved the cranberry shallot sauce. It was the perfect sweet and savory addition to the chicken.
I didn't really like how the mashed potatoes came out, but we liked the rest of the meal and thought all the pieces came together well. The cranberry shallot sauce was good and easy to make. My son loved the carrots.
The cranberry gave it a nice tangy-ness that paired well with the chicken. Delicious!
I put the chicken in the oven with the carrots. I still made the gravy as directed, just added a bit more stock. Turned out great!
The sweet-tart of the cranberries made for a very nice sauce, complementing the carrots and potatoes.
Over all, this was good. There was not enough chicken to serve a family of three. Additionally, the chicken could use more sauce. The carrots also did not have a lot of flavor even with the chili flakes.
The shallot cranberry sauce looks VERY different in the recipe image and I'm confused how we would get that color and consistency without a thickening agent like cornstarch or flour. I ended up fixing it for my husband using a gravy mix and flour to thicken the sauce and make it creamy. I do think the failure lies with the recipe and not him as I watched him follow it exactly. Overall it ended up tasting good and the sides were perfect but the recipe for the shallot cranberry sauce needs to be adjusted or the image needs to be changed.
We like this recipe and have had it before, but the sauce always comes out way too runny.
