4-6 Boneless Skinless Chicken Breasts
Marinate raw chicken in 1 tbsp extra virgin olive oil, ½ tsp red wine
vinegar, a pinch kosher salt and a pinch of black pepper for about an
Bake in a baking pan for approximately 20 min at 350 degrees until
chicken reaches a 165-degree internal temperature for 15 seconds.
2 tbsp olive oil
2 each onions, sliced
2 tbsp brown sugar
1 tsp balsamic vinegar
1 cup chicken broth
2 tbsp dijon mustard
1 can prepared whole berry cranberry sauce
2 tbsp cornstarch
1 cup of water
In a thick bottomed sauce pan on medium heat, add olive oil and onions
and cook until onions start to become translucent. Add brown sugar and
balsamic vinegar and continue to cook on medium-low heat, stirring often
until onions take a soft brown caramel color. Then add broth, mustard
and cranberry sauce. Bring to a boil. When sauce boils, turn to a low
simmer and mix cornstarch and water in a small bowl to form a slurry.
Stir slurry into cranberry sauce. The sauce will become thick (it should
coat the back of a spoon). Taste and adjust seasoning if needed. Ladle
over chicken and enjoy with your favorite sides.
This recipe is a favorite of Miriam Hospital patients and is prepared by
Sodexo. For more recipes, please see our recipe directory.