Seared Chicken Breasts with Cranberry Sauce

Servings

Serving size

about one cup sauce with 4 ounces chicken breast

COOKING TIME

60 Minutes

This recipe can be multiplied and the sauce will keep well for about 48 hours.

Serve with Wild Rice or Roasted Yams with Rosemary or Plain Mashed Potatoes or Mashed Yams or Jasmine Rice or Yam Home Fries or Yam Home Fries – Low Sodium Version or Roasted Yams with Rosemary – Low Sodium Version or Jasmine Rice – Low Sodium Version or Wild Rice – Low Sodium Version

Serve with Low Sodium Roasted Yams with Rosemary or Roasted Yams with Rosemary or Yam Home Fries

AND

Serve with or Low Sodium Roasted Yams with Rosemary or Roasted Yams with Rosemary or Wild Rice or Wild Rice and Mushrooms or Yam Home Fries

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.

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…

Roasted Yams with Rosemary

Place a large skillet in the oven and preheat the oven to 325°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…

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…

AND

Serve this recipe with one of these starch side dishes.

Low Sodium Roasted Yams with Rosemary

Roasted Yams with Rosemary

Wild Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the wild rice. Reduce heat to medium-low and simmer, partially covered, for about 40 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…

Wild Rice and Mushrooms

Place the water in a small saucepan over high heat. When the water boils, add the wild rice and salt. Stir, then reduce the heat until the water is simmering. Partially cover the pan and simmer the rice for 45 minutes. After the rice has been cooking for 30 minutes,…