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.

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 sauté 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.

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