Ingredients:
4 boneless chicken breast halves
Seasoned flour to dredge
4 Tbsp vegetable oil
1/2 med onion, diced
1/2 cup chicken stock or boullion
1 can whole berry cranberry sauce
1 Apple, preferably granny smith, diced
Directions:
1. Dip the chicken breast halves into the seasoned flour and place in the hot oil over medium heat in a skillet or saute pan.
2. When the chicken is browned on one side, turn over and add the onion. Stir the onions occasionally so they don't burn.
3. When the chicken is golden brown on both sides, add the chicken stock, cranberry sauce and the diced apple. Stir until the cranberry sauce melts evenly.
4. Cook on medium heat, stirring occasionally for about 20 minutes. The sauce will cook down to a slightly fruity gravy that is awesome over white rice. Goes well with a fruity chilled white wine like a Chardonnay or Fume Blanc.
Serves 4
Bon Appetit!