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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
4 boneless skinless chicken breast halves 3 tbsp. butter, divided 1/2 tsp. pepper 1/4 cup minced green onion 1 large bay leaf, broken in half 1/4 cup dry red wine 2/3 cup whole berry cranberry sauce 1/2 cup chicken broth 1 tbsp. balsamic or red wine vinegar
Directions
Season chicken on both sides with pepper. Melt 2 tbsp. butter in a large skillet. Add chicken and cook until golden and cooked through, about 4 minutes per side. Transfer chicken to plate. Melt remaining 1 tbsp. butter in skillet. Add onions and bay leaf and cook 1 minute. Add wine and bring to a boil, scraping bottom of skillet. Boil until reduced to a glaze, about 4 minutes. Add cranberry sauce, broth and vinegar and cook until slightly thickened, about 3 minutes. Return chicken to skillet and simmer 1 minute. Discard bay leaf. Transfer chicken to plates and spoon sauce over.
Serves 4.
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