Cranberry Chicken with Apples and Onions
Yield: 6 servings
Ingredients
Cranberries and apple
1 c. apple juice
1 c. chicken broth
2 Tbsp. brown sugar
3 tsp. cornstarch
1 tsp. salt
1/2 tsp. sage
½ tsp. ground pepper
6 boneless, skinless chicken breasts
4 Tbsp. all-purpose flour
6 tsp. olive oil
1 c. onions, chopped
2 c. apples (tart are best), thinly sliced and peeled
1 c. cranberries (fresh or frozen)
Preparation:
In a small bowl, combine juice, broth, sugar, cornstarch, salt, sage and pepper: Whisk until all ingredients are well mixed. Set aside. Flatten chicken breasts between 2 sheets of waxed paper with meat mallet until they are ¾-inch thick. Dredge chicken in flour and shake off excess. In a heavy skillet, heat 5 tsp. oil. Cook chicken breasts, 2 at a time, for 3 minutes on each side or until lightly browned, turning only once. Remove to a holding platter. Add remaining olive oil to pan. Add onions, cook until golden brown, stirring frequently. Return chicken to skillet add juice mixture, apples and cranberries. Bring to simmer; cover, and cook for 5 minutes, stirring occasionally, or until cranberries pop and chicken is done.
