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Instructions |
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Combine cranberries, apple juice and chicken stock in a small bowl.
Set aside.
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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.
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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.
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Cook for another 8-10 minutes or until chicken is no longer pink
and sauce has thickened.
Serve chicken with sauce atop.
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Originally Submitted
1/13/2012
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