Friday, March 11, 2011
1 tablespoon vegetable oil
1 lb boneless, skinless thin chicken breast fillets
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon cracked fresh pepper
1/2 cup dried cranberries
1/2 cup apple juice
1/2 cup low sodium chicken stock
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.
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 6-8 minutes or until chicken is no longer pink and sauce has thickened. Serve chicken with sauce atop.
Linked to Everyday Moms Meals