This dish is impressive and easy—and can grace both a weeknight or celebration table. Serve with a garlicky wild rice pilaf that has sautéed butternut squash and chopped winter kale stirred into it.
Servings 4
Total Time: 30 minutes
Servings: 4
Total Time: 30 minutes
Ingredients
- 2 tablespoons olive oil
- 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts
- 1/2 teaspoon course salt
- Freshly ground black pepper to taste
- 2 large shallots, finely chopped
- 1 cup dry red wine or unsweetened pomegranate juice
- 1/2 cup maple syrup
- 1/2 cup dried cranberries or cherries
- 2 teaspoons cornstarch
- 1 tablespoon water
Nutrition Facts
Servings 4
| Amount Per Serving | ||
|---|---|---|
| Calories 372 | Calories from Fat 19 | |
| % Daily Value* | ||
| Total Fat 8g | 10% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | 5% | |
| Total Carbohydrate 45g | 16% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 36g | ||
| Protein 24g | ||
| Calcium 5% | Iron 9% |
| Vitamin C 2% | Vitamin A 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Instructions
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Season chicken with salt and pepper; place in skillet and cook 3 to 5 minutes per side or just until browned and no longer pink in center. Cook to internal temp of 165°F. Remove from skillet; keep warm.
- Add remaining oil to skillet; sauté shallots for 2 minutes. Stir in wine, syrup, and cranberries. Cook and stir over medium-high heat for 5 minutes.
- Combine cornstarch and water; stir into skillet. Cook and stir 1 minutes or until thickened and clear. Reduce heat to medium. Add chicken back to skillet; spoon sauce over and simmer 1 minute.
Variations
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.