Chicken with Dried Cranberry Sauce

A dish that is quick and economical with a sauce that is sophisticated enough for a special dinner. Serve with roasted carrots for a beautiful presentation.


2 whole chicken breasts, halved, skinned and boned
1/4 cup flour
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon olive oil
1/2 cup cranberry juice
1/3 cup red wine
1 teaspoon dried tarragon
1/4 cup dried cranberries or cherries
2 tablespoons balsamic vinegar


Mix together flour and salt. Dip chicken pieces in flour to coat. Heat butter and oil in a large skillet. Add chicken and saute, turning, until both sides are browned and chicken is no longer pink inside. Remove to a plate and keep warm.

Add remaining ingredients to the pan and simmer covered about 5 minutes. Drizzle sauce over chicken and serve.

Serves: 4

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