Ingredients

4 boneless, skinless chicken breasts
2 tablespoons fresh lemon juice
2 tablespoons peanut oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup dried cranberries
4 tablespoons butter, divided
1/2 cup chopped celery
1/4 cup diced red onion
1/2 cup chopped tart apple
1/4 cup cranberry juice
3 tablespoons apple juice
1/4 teaspoons ground coriander
1/8 teaspoon allspice
fresh sage for garnish, optional
Lady apple wedges for garnish, optional

Directions

1. In large shallow dish, place chicken. In small bowl, combine lemon juice, oil, salt and pepper; pour over chicken. Refrigerate while preparing cranberry compote.
2. In small bowl, place cranberries. Cover with boiling water and let steep 15 minutes. Meanwhile, in skillet, melt 2 tablespoons of the butter over medium-high heat. Add celery and onion; saute until translucent, about 10 minutes. Reduce heat to medium.
3. Drain cranberries. Add cranberries and apple to celery-onion mixture. Stir in cranberry juice and apple juice. Cook, stirring, until liquid is syrupy, about 5 minutes. Add coriander and allspice. Set aside and keep warm. Remove chicken from marinade and drain.
4. In large skillet, place remaining 2 tablespoons butter and saute until light brown, about 5 minutes. Turn, cover and reduce heat to low. Cook until fork tender, about 10 minutes. Place chicken on serving platter and top with cranberry compote. Garnish, if desired, with fresh sage and Lady apples.

Cranberries are a small, tart and red fruit and are native to North America and northern Europe. Fresh cranberries are available from September to December while frozen cranberries are available all year.

Dried Cranberry Compote Chicken
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