Autumn isn't just about turkey!This chicken dish provides another great option for fresh cranberries. It has just the right blend of sweet and savory, with a slight tang from the Dijon mustard. Serve with wild rice and a green vegetable for a perfect meal.
1 Tablespoon cooking oil
4 boneless, skinless chicken breast fillets
1 cup sweetened dried cranberries
1/2 cup apple juice
1/2 cup chicken stock
1/4 cup all-purpose flour
1/2 teaspoon Kosher salt
1/2 teaspoon coarse-grind black pepper
1 Tablespoon Dijon mustard
1. Combine cranberries, apple juice and chicken stock in a small bowl. Set aside.
2. In a gallon-sized plastic bag with zip top, mix flour, salt and pepper. Toss chicken breasts into bag and shake well until each breast is coated evenly with flour.
3.Heat oil in a medium skillet over medium-high heat. Once oil is hot add chicken and cook for 5 minutes each side. RemoveRead More »from Flavor of the Month: Cranberry-covered Chicken Breasts Are Sweet and Savory