Maple Cranberry Glazed Chicken
30 minutes
Serves: 4
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.
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
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.