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Seared Chicken Breasts with Cranberry Sauce

Servings

4

Serving size

about one cup sauce with 4 ounces chicken breast
Seared Chicken Breasts with Cranberry Sauce

Ingredients

1 spray Spray olive oil
1 Large Shallots, raw (minced)
1 cup Dried sweetened cranberries
1/4 cup White wine
1 cup Water
1/4 tsp. Salt
1 Tbsp., ground Black pepper
2 tsp.. Unsalted butter
16 ounces Boneless, skinless chicken breast (4 4-ounce filets)

Instructions

Spray a medium skillet with oil and place over medium heat. Add the shallot and stir frequently. Cook until the shallots begin to soften slightly.

Stir in 3/4 cup of the dried cranberries and cook for about 5 minutes. Add the wine and water. Stir and reduce the heat to low.

While the cranberry and shallot mixture is simmering add the salt and pepper. Cook the mixture for about 15 minutes. When the cranberries are slightly soft puree in a blender or mini-chopper.

Strain the pureed sauce through a fine mesh sieve. Return to the pan and add the remaining 1/4 cup of cranberries. Cook over low heat for about 15 minutes and swirl in the butter until melted. Add more water if the sauce is too thick.

Place a large skillet in the oven and preheat to 375°. After the pan is hot spray lightly with oil and add the chicken breasts. Return the pan to the oven and cook for about 5 minutes. Remove the pan and turn the chicken breasts to sear on the other side.

Cook the chicken for about 15 minutes turning one more time. Serve topped with sauce.

Serve this recipe with one of these Breakfast side dishes.

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AND

Serve this recipe with one of these starch side dishes.

Low Sodium Roasted Yams with Rosemary

Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…

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Wild Rice

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Yam Home Fries

Place a large skillet in the oven and preheat oven to 325°F. When the pan is hot, add the butter, shallot, and yams. Return the pan to the oven and cook for about ten minutes. Stir the yams and continue to roast in the oven stirring every 8 – 10…

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Special Diet Information

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GERD / Acid Reflux

The minced shallot is simmered long enough that it should be safe for those with GERD.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

This recipe tastes like having Thanksgiving every day. The savory taste of the poultry with the cranberry sauce is just right for a winter meal.

"The Indians and English use [cranberries] much, boyling them with Sugar for Sauce to eat with their Meat, and it is a delicious sauce."

John Josselyn, Traveler