Chicken With Herbed Cranberry

Another wonderful winter recipe, perfect for Valentines Day. This one from Heather Morrell. She served it for our Counsel Appreciation Dinner in December. Enjoy!

Chicken With Herbed Cranberry

4 servings
4 boneless chicken breast halves
3 tablespoons butter
1/4 cup minced shallots or green onions
1 large bay leaf, broken into 2 pieces
1/4 cup dry red wine
2/3 cup canned whole-berry cranberry sauce
1/2 cup canned low-salted chicken broth
1 tablespoon balsamic vinegar

Season chicken on both sides with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat.  Add chicken and cook until golden and just cooked through, about 8 minutes per side (depending upon size of breasts.) Transfer to plate. 

Melt remaining 1 tablespoon of butter in same skillet. Add shallots and 1 bay leaf and sauté 1 minute.  Add wine and bring to boil, scraping up browned bits.  Boil until mixture reduces to thick glaze, about 4 minutes.  Add cranberry sauce, broth and vinegar and cook until sauce thickens slightly, about 3 minutes. 

Return chicken any accumulated juices to skillet.  Simmer until chicken is heated through, about 1 minute.  Season sauce with salt and pepper.  Remove bay leave pieces.  Transfer chicken to platter.  Spoon sauce over chicken.  Garnish with additional bay leaves if desired and serve.

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2 thoughts on “Chicken With Herbed Cranberry

  1. Susan Gaddis says:

    Ok, Kerin. I read your comment and just couldn’t stop laughing! I know I took it wrong, but the picture of myself deciding on how long to cook the chicken while measuring my cup size just sent me off.

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