Ingredients
- 2 boneless skinless chicken breast
- 1 tablespoon flour
- ¼ teaspoon salt-divided
- ⅛ teaspoon pepper
- 1 tablespoon olive oil
- ¾ cup low-sodium chicken broth
- 1 cup fresh or frozen cranberries, thawed
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- 1 ¾ teaspoons cornstarch
- 1 tablespoon cold water
Directions
1. Flatten chicken to 1/2 in thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a skillet, cook chicken in oil for 4-5 minutes on each side or until fully cooked. Remove chicken and keep warm. |
2. In same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for one minute. Return the chicken to the skillet to heat through and coat with sauce. |