Thursday, April 25, 2013

Cranberry Chicken with Balsamic Reduction


I was having a rummage through the sale tables at the book store at the mall and picked up a new recipe book, The $10 Gourmet by Ken Kostick.  Picked this chicken recipe to try tonight and it was simple, I had all the ingredients and it is delicious.

2 Tbsp olive oil
2 chicken breasts, skin on, bone-in (of course I used no skin boneless)
6 shallots, chopped
1/2 cup cranberry juice
1/2 tsp dried basil
1/2 tsp sea salt
1/2 tsp ground black pepper
1/4 cup balsamic vinegar
1/2 cup dried cranberries

Heat the oil in a medium-sized saute pan.  Brown the skin side of the chicken breast on medium heat for 8-10 minutes.  Turn and brown the other side for another 8-10 minutes.

Add the shallots, cranberry juice, basil, salt and pepper.  Cook for another 4-5 minutes.

Add the balsamic vinegar and dried cranberries.  Allow the sauce to reduce by half.  Serve and drizzle with the reduction.