Thursday, May 27, 2010

Cranberry Chicken

It's always exciting to find a recipe that only calls for ingredients that you already have in your house!  This one is so easy, and barely uses anything.

Whenever I make this one, Jesse comments on how our house smells like Thanksgiving as it is cooking.  Yum yum!


♥ 1 T cooking oil

♥ 4 boneless, skinless chicken breast fillets (cut horizontally through the breast to make it thinner/easier to cook)

♥ 1 cup sweetened dried cranberries (Craisins are always in our house--they were one of the first reasons we clicked!)

♥ 1/2 cup apple juice*

♥ 1/2 cup chicken stock

♥ 1/4 cup all-purpose flour

♥ 1/2 tsp Kosher salt

♥ 1/2 tsp coarse-grind black pepper

♥ 1 T Dijon mustard

Combine cranberries, apple juice and chicken stock in a small bowl. Set aside.

In a gallon-sized plastic bag with zip top, mix flour, salt and pepper. Toss chicken breasts into bag and shake well until each breast is coated evenly with flour.

Heat oil in a medium skillet over medium-high heat. Once oil is hot add chicken and cook for 5 minutes each side. Remove chicken to a plate and keep warm.

Pour soaked cranberries with juice and stock into the hot pan, reduce heat to low and scrape up any browned bits on the bottom of the pan. Stir in mustard and add chicken back into pan.

Cook for another 8-10 minutes or until chicken is no longer pink and sauce has thickened. Serve chicken with sauce atop.
*There have been times that I've used Martinelli's Sparkling Cider instead of apple juice--both are yummy!
Let me know if you try it!