Looking for a change of pace? Something quick to make but still healthy? Do we dare ask for all that plus something elegant enough to serve to guests?
Not that your guests need elegant food. I’m sure they’d be happy with pizza and an enjoyable visit. But just incase you need an elegant, but super easy meal, for any reason, Cranberry Chicken might be just the thing you’re looking for.
You’ll want your chicken pieces to be close to the same thickness so they’ll cook the same. You can either use a meat tenderizer (something I still don’t have after 24 years of being a homemaker!) to pound the chicken out into thinner pieces, or you can just cut the thicker parts horizontally so that they are thinner. Hope that makes sense!
While your rice is cooking, make the chicken and sauce:
Brown the chicken for about 4 minutes on each side.
Add sauce ingredients and allow to simmer until thickened and chicken is cooked, about another 10 minutes.
Serve with rice and a vegetable or your choice.
- 2-3 boneless skinless chicken breasts (1-2 LBS)
- ½ can whole berry cranberry sauce
- ½ cup chicken stock
- 1 Tbsp Dijon mustard
- 1 Tbsp brown sugar
- 2 Tbsp butter
- If you’re making rice:
- In a medium saucepan bring 2 cups of water to a boil.
- Add 1 cup Basmati rice, ¾ tsp salt and 1 Tbsp butter.
- Stir once, cover, and turn burner off.
- Cook for 20 minutes.
- For the chicken:
- Lightly coat a large skillet with olive oil, heat on med-high.
- Brown chicken about 4 minutes on each side. (Don’t over cook, it will cook more in the sauce)
- Add cranberry sauce, stock, mustard, sugar, and butter to the pan and simmer until it reduces and thickens and chicken is fully cooked, about 10 minutes.
- Pour sauce over chicken and serve with the rice and a vegetable of your choice
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