This recipe is a new favorite in our household – with dried cranberries, apples and onions, it is a sweet taste of Autumn!
4 Boneless Chicken Breasts
1 cup dried, sweetened cranberries
1/2 cup apple juice
1/2 cup chicken broth
1/2 cup chopped apples (peel, core and chop one small apple)
1/2 cup chopped onions (I used frozen chopped onions)
1 Tablespoon olive oil or other cooking oil
1 Tablespoon flour
1/2 teaspoon coarse ground pepper
1/2 teaspoon kosher salt
1 Tablespoon Dijon Mustard
Combine cranberries, apple juice and chicken stock in a small bowl. Set aside.
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.
Heat oil in a medium skillet over medium-high heat. Once oil is hot add chicken and cook for 5 minutes each side. Remove chicken to a plate and keep warm.
Add apples and onions to pan and cook down on medium heat until the onions are translucent.
Pour soaked cranberries with juice and stock into the hot pan, reduce heat to low and scrape up any browned bits on the bottom of the pan. Stir in mustard and add chicken back into pan.
Cook for another 8-10 minutes or until chicken is no longer pink and sauce has thickened. Serve chicken with sauce atop.