Ingredients

The following ingredients have 4 Servings
  • 4 boneless, skinless chicken breasts
  • kosher salt and black pepper
  • 1 Tablespoon chopped fresh thyme (or 2 teaspoons dried)
  • 1 Tablespoon chopped fresh rosemary (or 2 teaspoons dried)
  • 1/3 cup all-purpose flour
  • 1 and 1/2 cups fresh cranberries
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons brown sugar (light or dark)
  • 1 Tablespoon extra virgin olive oil

Instruction

  • Preheat oven to 375 degrees F. Sprinkle both sides of the chicken lightly with salt, pepper, thyme, and rosemary. Place flour in a shallow bowl, and dredge each chicken breast through to coat lightly. Set aside.
  • Combine cranberries, brown sugar, and balsamic vinegar in a small bowl. Stir well and set aside.
  • In a cast-iron or other oven-safe skillet, warm olive oil over medium-high heat. When oil is hot, add the chicken. Cook for 2-3 minutes on each side, just until a golden crust develops. They should not be cooked all the way through. Remove pan from the heat.
  • Pour the cranberry mixture over the chicken, including the sugar and juices at the bottom of the bowl.
  • Transfer pan to the oven, and bake for 10-15 minutes, until chicken is cooked through (165 degrees) and the cranberries are tender and wrinkled. Serve with additional sprigs of herbs, if desired.