One of the ways I show love to my family is by cooking. Seriously, it is my “love language.”
So, I’ve had a couple of requests for this recipe. it’s adapted from one I found in bon appetit magazine years ago.
It’s a great meal on a cold winter night. I typically serve it with brown rice, you should start the rice cooking before you begin the chicken.
5-6 boneless skinless chicken breasts
1 can whole berry cranberry sauce
can of chicken broth or stock
1 cup of chopped onions
butter & olive oil
In large saute pan, heat about 1 tablespoons of butter and a splash of olive oil.
sprinkle chicken generously with salt and pepper, paprika
saute chicken about 2-3 minutes per side until just browned slightly over medium high heat. remove from pan, place on plate, cover loose with foil.
dump onions in same pan, saute on medium low for 10 minutes, stir occasionally, til they start to carmelize.
deglaze the pan with a splash of wine (maybe quarter cup), stir up browned bits. you can use chicken broth if you want instead of wine, but wine tastes better. once that liquid is absorbed into the onions, add cranberry sauce, smoosh it so it’s pretty smooth. Add a can of chicken broth or about a cup and a half of stock. cook on medium high until reduced a bit.
put chicken & any juices from the plate back in the pan, cover and cook on medium for about 5 minutes, til chicken is just cooked through. Take it out again, put back on plate. cook sauce at low boil to thicken (you may have to mix a bit of flour with extra broth and add it, stirring, to thicken).
Pour sauce over chicken, or serve alongside.
I serve it with rice and a veggie. the sauce is good on the rice, too.