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Holiday Chicken with Cranberry Sauce

List of Ingredients




4 boneless chicken breast halves
1/4 c. dry red wine
3 T. unsalted butter
2/3 c. canned whole cranberry sauce
1/4 c. minced green onions
1/2 c. chicken broth
1 large bay leaf
1 T. balsamic vinegar



Recipe



Season chicken on both sides with salt and pepper. Melt 2 T. butter in heavy large skillet over medium-high heat. Add chicken and cook until golden and just cooked through, about 4 min. per side. Transfer to plate and keep warm. Melt remaining 1 T. butter in same skillet. Add green onions and bay leaf, saute 1 min. Add wine and bring to boil, scraping up browned bits.

Boil until mixture reduces to thick glaze, about 4 min. Add cranberry sauce, broth and vinegar; cook until sauce thickens slightly, about 3 min. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through, about 1 min. Remove bay leaf.

Transfer chicken to platter, spoon sauce over. Garnish as desired and serve.