Ingredients:
– 4 boneless, skinless chicken breasts or thighs
– 1 cup fresh cranberries
– 2 cloves garlic (minced)
– 1 tsp fresh thyme or rosemary (chopped)
– 1 tbsp balsamic vinegar
– 1 tsp Dijon mustard
– 2 tbsp honey or maple syrup
– Salt and pepper to taste
– 1 tbsp olive oil
– 1/2 cup chicken broth or water
– 1 large orange (zested and juiced)
Instructions:
1. Prepare the chicken: Season the chicken breasts or thighs with salt and pepper on both sides.
2. Cook the chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside.
3. Make the sauce: In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Add the fresh cranberries, orange zest, and orange juice, and stir. Cook for 2-3 minutes until the cranberries begin to soften.
4. Add the seasonings: Stir in the balsamic vinegar, Dijon mustard, honey (or maple syrup), thyme (or rosemary), and chicken broth (or water). Bring the mixture to a simmer and cook for 5-7 minutes, or until the cranberries have burst and the sauce thickens slightly.
5. Combine: Return the chicken to the skillet and spoon some of the cranberry-orange sauce over the top. Let the chicken simmer in the sauce for another 5-7 minutes, until fully coated and heated through.
6. Serve: Serve the chicken with the cranberry-orange sauce drizzled over it. This pairs wonderfully with rice, mashed potatoes, or steamed vegetables.
Enjoy!
