Holidays are heading our way, and with them comes the time for fresh cranberries! This is a fruit that I have little experience with. I'll admit that I don't make my own cranberry sauce for Thanksgiving. Shameful, I know. This recipe was a great introduction though. The sauce takes 5 minutes to cook and is as simple as you could ask for. So, if you want to get some practice before the big Thanksgiving Day feast, or are just craving the wonderful cranberry and poultry combination, give this a shot. It's a great meal that can be easily made after a long day at work.
Chicken with Cranberry Balsamic Sauce
Sauce recipe adapted from Lucini
3 chicken breasts, cut in half lengthwise to make 6 pieces
6 ounces fresh cranberries
1/4 cup balsamic vinegar
1/3 cup sugar
1/8 cup water
- Season the chicken with salt and pepper. Dredge in flour and shake off any excess.
- Heat the olive oil in a skillet over medium heat. Once hot, add the chicken to the pan in one layer (you may need to do this in two batches). Cook about 4 minutes on each side until golden brown and cooked through.
- Cover the chicken with foil to keep hot.
- In a small saucepan, combine the cranberries, balsamic vinegar, sugar, and water. Over medium high heat, bring the mixture to a boil. Boil for 5 minutes until thickened and cranberries are soft. Note: The sauce in the picture above is made using 1/8 cup water. If you would like your sauce thinner, increase the amount of water as desired up to 1/4 cup.
- Spoon some of the cranberry mixture over each piece of chicken. Serve hot.
Ryan's rating of Chicken with Cranberry Balsamic Sauce - 5.
1 - Awful. If you make this again I'll shove a fork in my eye.
2 - Meh. It's not my favorite, but I won't threaten self-harm if it shows up again.
3 - Good. I wouldn't feel forced to order a pizza behind your back.
4 - Great! I will fight you for the leftovers.
5 - Love it! Make it again tomorrow. Or immediately and I will bathe in it.