Pan-Roasted Chicken Breasts With Savory Cranberry Sauce
- 4 boneless skinless Smart Chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
Preheat oven to 400°F.
Add the olive oil to a large, ovenproof sauté pan over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken in the pan and sear until it begins to caramelize and brown, about 3 to 4 minutes. Flip the chicken breasts over and place the pan in the oven. Roast the chicken until cooked through, about 12 minutes. Serve with Savory Cranberry Sauce (recipe follows).
- Savory Cranberry Sauce
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- 2 tablespoons balsamic vinegar
- 1½ cups chicken broth
- 1½ cups cranberries
- ¼ cup sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon cornstarch mixed with 1 tablespoon water
In a saucepan over medium heat, melt butter. Add onion and garlic, stirring occasionally until golden, about 8 minutes. Add sage and thyme and cook for another minute. Add balsamic vinegar and chicken broth and simmer for about 8 additional minutes. Add cranberries and sugar and continue cooking until berries begin to burst, about 10 minutes. Stir in cornstarch mixture, bring to a low boil and cook until slightly thickened. Season with salt and pepper. Serve over the roasted chicken.