Maple Cranberry Chicken
Total Time:20 minutes
These delicious, festive cranberry-topped chicken breasts are a delightfully easy alternative to turkey.
- 4 6-oz. chicken breast halves, boneless and without skin
- 1 teaspoon dried thyme
- 1/4 teaspoon coarse salt
- 1/2 teaspoon coarsely ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 cups cranberries, fresh or frozen
- 1/4 cup maple syrup
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- Pat the chicken breasts dry and sprinkle with thyme, coarse salt and pepper. Place a large sauté pan over medium-high heat and drizzle with the olive oil. Place the chicken breasts in the pan and sear for about 2 minutes, then flip the chicken and reduce the heat to medium low. Cover the pan to cook the chicken all the way through, about 4 to 5 minutes, depending on the thickness of the breasts.
- While the chicken cooks, combine the cranberries, maple syrup, rosemary and salt in a small saucepan and place over high heat. When the berries start to pop and boil, reduce to medium-low heat and stir frequently until all the berries are popped and the sauce is thick, about 5 minutes. Remove from heat and keep warm.
- Serve each chicken breast with some of the sauce over the top.
The tartness of the cranberries and flavor of the herbs will pair well with something sweet for dessert—think a scoop of apple or pear cobbler or pieces or white chocolate.
390 calories, 10 g. fat, 145 mg. cholesterol, 570 mg. sodium, 21 g. carbohydrate, 3 g. fiber , 53 g. protein