Skillet Chicken with Cranberry-Vinegar Sauce


prep 0:05       total 0:20


4 servings



1-1/4 lb. boneless chicken breasts (filet the breasts for faster cooking and more juicy chicken)
salt and fresh ground pepper
1 tbsp. 2 plus tsp. chopped fresh sage or
1-1/2 tsp. dried sage
2 tsp. butter
1 tbsp. olive oil
1/2 cup thinly sliced green onions
1 cup chicken broth
3/4 cup whole berry cranberry sauce
1-1/2 tsp. red or
white wine vinegar


Filet the chicken or pound it out. Season chicken on both sides salt and pepper, and rub with 1 tbsp of the fresh sage or 1 tsp of the dried. Heat butter and oil in large skillet over med-high heat. Sauté the chicken until golden brown outside and cooked within. Remove to a plate.

Add the green onions and the remaining sage to the pan drippings and cook, stirring for one minute, until softened. Add the broth, raise the heat to high, and deglaze the pan until the liquid boils and reduces by about one third. Reduce heat to medium.

Add the cranberry sauce and stir until it melts, then add the vinegar. Return chicken and juices back to the pan and season with additional salt and pepper if needed. Wonderful served with rice pilaf and steamed broccoli.

Author's Comments

From The New England Cookbook, one of my all time favorites. This is truly impressive, and yet so simple to prepare. Serve with steamed broccoli and a nice rice dish, and watch your family or guests inhale it.

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