A sweet-tart cranberry and raspberry balsamic glaze simmers into tender chicken breasts, finished with shallots, thyme, and Herbes de Provence Olive Oil for a simple but flavourful main.
Prep: 10 minutes
Marinate: 1 hour
Cook: 20 minutes
Makes: 4 servings
Ingredients
- 1 cup frozen cranberries
- 1/2 cup Della Terra Raspberry Dark Balsamic
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 4 medium chicken breasts
- 2 1/2 tsp Della Terra Herbes de Provence Olive Oil
- 2–3 large shallots, chopped
- 1 1/2 tsp fresh thyme, minced
Directions
In a small saucepan over medium-low heat, combine cranberries and Raspberry Dark Balsamic.
Cook, stirring often, until cranberries soften, about 5 minutes.
Remove from heat and stir in salt and pepper. Let cool slightly.
Reserve 1/2 cup of the cranberry mixture.
Place chicken breasts and half the remaining sauce into a sealable bag. Seal and gently coat.
Marinate in the refrigerator for 1 hour.
Heat Herbes de Provence Olive Oil in a large skillet over medium-high heat.
Add shallots and thyme and cook for about 1 minute, until shallots begin to soften.
Remove chicken from marinade (discard marinade).
Sear chicken for about 2 minutes per side until lightly browned.
Add reserved cranberry sauce to the pan.
Stir to coat chicken, then reduce heat to low, cover, and cook for 6–10 minutes, until chicken is fully cooked through.
Serve immediately.