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Skillet Chicken with Cranberry-Vinegar Sauce Recipe

Ingredients

How to make it

  • Season chicken on both sides salt and pepper, and rub with 1 tbsp of the fresh sage or 1 tsp of the dried.
  • Heat butter and oil in large skillet over med-high heat.
  • Sauté the chicken until golden brown outside and no longer pink, remove to a plate.
  • Add the green onions and the remaining sage to the pan drippings and cook, stirring for one minute, until softened.
  • Add the broth, raise the heat to high, and deglaze the pan until the liquid boils and reduces by about one third.
  • Reduce heat to med.
  • Add the cranberry sauce and stir until it melts, then add the vinegar.
  • Return chicken and juices back to the pan and season with additional salt and pepper if needed.
  • Great served with rice pilaf and steamed broccoli.

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The Cook

elle NH

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