Ingredients
4 chicken breasts or thighs
3 tbls butter
1/4 cup chopped shallots or green onions
1 bay leaf
1/4 cup dry red wine
2/3 cup whole-berry canned cranberry sauce
1/2 cup low-salt chicken broth
1 tbls balsamic or red wine vinegar
Preparation
Season chicken with salt and pepper Melt the butter in a frying pan, add the chicken and cook until cooked through and brown on both sides. Transfer chicken to a plate. Add onions to the skillet and sauté for 1 minute. Add wine and bring to a boil, scraping up any pieces on the pan. Boil until the mixture reduces to a thick glaze, about 4 minutes. Add cranberry sauce, broth and vinegar and cook until sauce thickens slightly, about 3 minutes. Return chicken and any juices to the skillet. Simmer until heated through. About 1 minute. Season with salt and pepper. Serve over rice.
