This recipe is AWESOME. It takes some of my favorite flavors of all time and combines them in one dish. By searing the chicken and then baking it in the cranberry/balsamic sauce, the meat turns out extremely tender. The sauce itself is very delicious – you’ll find you want to sop up every last bite. We tried serving ours for the first time with steamed bulgur. The bulgur was perfect for this dish! It soaks up the flavor of the sauce while keeping the consistency of the wheat in tact.
One of my other favorite parts about this dish is the cleanup. The chicken and sauce is all cooked in one pan! In this post you’ll see we’ve cooked the chicken in a cast iron pan using both the stove and oven. I’ve modified this dish in the summer to allow cooking on the grill (we’ve used aluminum grill pans as well as cast iron). I really hope you enjoy!
1.5 lbs boneless, skinless chicken breasts
1 Tbs butter
2 cloves of garlic, minced
1.5 cups reduced sodium chicken broth
4 tsp Dijon mustard
3 Tbs real maple syrup
4 Tbs balsamic vinegar
3/4 cup green onion, chopped
2/3 cup dried cranberries
(Serve with 1 cup uncooked bulgur combined with 2 cups water)
1. Pre-heat oven to 375 degrees
2. Heat cast iron pan/skillet over medium high heat. Add butter to coat pan. Season chicken breasts with salt and pepper and add to pan. Cook 3-5 minutes per size or until browned (does not need to be cooked through).
3. Remove chicken from pan and set aside. Add garlic, chicken broth and Dijon to the pan. Bring to a boil for 5 minutes. Add maple syrup, balsamic vinegar, onions and cranberry. Cook two minutes more.
4. Slice chicken into strips/medallions. add to the sauce. Put dish in the oven and bake 15 minutes or until chicken is cooked through.
Serving Size – 4
Calories – 312