Chicken with Cranberry Compote |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Everyone always said this chicken was a winner, and I guess they were right. I became a finalist in a national chicken cooking contest after submitting this recipe! Ingredients:
4 boneless skinless chicken breast halves |
2 tablespoons lemon juice |
2 tablespoons canola oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup dried cranberries |
1 cup boiling water |
1/2 cup chopped celery |
1/4 cup diced red onion |
4 tablespoons butter, divided |
1/2 cup chopped tart apple |
1/4 cup cranberry juice |
3 tablespoons apple juice |
1 tablespoon red wine vinegar |
1/4 teaspoon ground coriander |
1/8 teaspoon ground allspice |
Directions:
1. Place chicken in a large shallow bowl. Combine the lemon juice, oil, salt and pepper; pour over chicken. Cover and refrigerate.
2. Meanwhile, place cranberries in a small bowl. Cover with boiling water and let stand for 15 minutes.
3. In a small saucepan, saute celery and onion in 2 tablespoons butter until crisp-tender. Reduce heat to medium. Drain cranberries; add to saucepan with apple. Stir in the cranberry juice, apple juice and vinegar. Cook and stir for 5 minutes or until liquid is reduced by half. Stir in coriander and allspice. Cover and keep warm.
4. Drain and discard marinade from chicken. In a large skillet, melt remaining butter over medium-high heat. Add chicken; cook for 5 minutes or until lightly browned; turn. Reduce heat to low and cover. Cook 10 minutes longer or until juices run clear. Serve chicken with cranberry compote. Yield: 4 servings.
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