Chicken With Herbed Cranberry
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.