Who said cranberries were just for the fall? I like to mix it up and enjoy cranberries year round. This is a great way to incorporate this antioxidant packed fruit in a healthy, savory meal.
Chicken Breast with Cranberry-Thyme Sauce
Makes 4 servings
4 boneless, skinless free-range chicken breasts
1 Tbsp coconut flour
1/2 tsp sea salt
1/4 tsp fresh black pepper
1 Tbsp coconut oil
1/2 c onion, chopped
1/2 Tbsp fresh thyme, chopped
1 c frozen or fresh cranberries
1 c chicken stock (organic and salt free!!)
1 Tbsp raw honey
1 pinch ground cayenne pepper
1.) Place the chicken breasts on a cutting board and top with a sheet of parchment paper. Pound the chicken breasts out with a mallet to an even thickness, about a 3/4 to a 1/2 inch thickness. (Don’t have a mallet? Try using a small cast iron skillet or saucepan.)
2.) Mix the flour, salt and pepper and use to coat the chicken.
3.) In a large skillet, add coconut oil over medium-high heat to coat pan. Place the chicken breasts in the heated oil and sear for about 3 minutes per side until cooked thru. Transfer chicken to plate and cover loosely to keep warm.
4.) Lower heat to medium-low and add onion and thyme. Sautee until soft and golden. Add cranberries, stock, agave nectar, cayenne and extra sea salt to taste. Bring to a simmer and cook over medium-high heat until thickened. Pour over plated chicken breasts and serve.