Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breast halves
  • 2 tablespoons lemon juice
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup dried cranberries
  • 1 cup boiling water
  • 1/2 cup chopped celery
  • 1/4 cup diced red onion
  • 4 tablespoons butter, divided
  • 1/2 cup chopped tart apple
  • 1/4 cup cranberry juice
  • 3 tablespoons apple juice
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground allspice

Instruction

  • Place chicken in a large shallow bowl. Combine the lemon juice, oil, salt and pepper; pour over chicken. Cover and refrigerate., Meanwhile, place cranberries in a small bowl. Cover with boiling water and let stand for 15 minutes. , In a small saucepan, saute celery and onion in 2 tablespoons butter until crisp-tender. Reduce heat to medium. Drain cranberries; add to saucepan with apple. Stir in the cranberry juice, apple juice and vinegar. Cook and stir for 5 minutes or until liquid is reduced by half. Stir in coriander and allspice. Cover and keep warm. , Drain and discard marinade from chicken. In a large skillet, melt remaining butter over medium-high heat. Add chicken; cook for 5 minutes or until lightly browned; turn. Reduce heat to low and cover. Cook 10 minutes longer or until juices run clear. Serve chicken with cranberry compote.