Chicken Schnitzel in Cranberry Cream

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

6 chicken breast fillet (s)
salt and pepper
250 ml sauce (French dressing)
1 small Glass lingonberries, (wild lingonberries, 220 g)
500 ml whipped cream
1 sachet soup (onion soup)

Instructions

Rinse the chicken breast fillets under cold running water and pat dry. Season both sides with salt and pepper. Place them side by side in a greased baking dish.
In a bowl, mix the French dressing, lingonberries, whipped cream, and the contents of the onion soup sachet. Pour the mixture over the chicken fillets.
Preheat the oven to 180°C (356°F) with conventional heating (top and bottom elements) OR 160°C (320°F) with fan/convection heating.
Place the baking dish on the middle oven rack and bake for about 60 minutes, until the chicken reaches an internal temperature of 74°C (165°F).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.