Description
A delightful dinner featuring succulent chicken breasts in a sweet and tangy cranberry balsamic reduction, perfect for any occasion.
Ingredients
Scale
- 4 chicken breasts (boneless and skinless)
- 1 cup cranberry sauce (homemade or store-bought)
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey (optional for extra sweetness)
- 3 cloves garlic (minced)
- 1 teaspoon fresh rosemary (chopped) or 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Start by preparing your chicken. Pat the chicken breasts dry with a paper towel and season both sides with salt and pepper.
- In a large skillet, heat olive oil over medium heat. When the oil shimmers, add the seasoned chicken breasts. Sear them for about 5-7 minutes on each side or until they reach a nice golden-brown color.
- Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to low and add the minced garlic. Stir gently and let it sauté for about 30 seconds until fragrant.
- Pour in the balsamic vinegar and scrap any browned bits from the bottom of the pan.
- Add the cranberry sauce and honey (if using) into the pan. Stir well to combine.
- Bring the sauce to a gentle simmer, allowing it to thicken slightly for about 3-5 minutes.
- Return the chicken to the skillet, spooning the sauce over each piece. Cover and let it cook together for another minute.
- Sprinkle fresh rosemary on top for an aromatic finish, then garnish with chopped parsley before serving.
Notes
For a vegetarian option, replace chicken with firm tofu or tempeh. To make it vegan, swap honey for maple syrup or agave nectar.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 10g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg