 | | Directions |
- Heat oil over medium heat on griddle pan.
- Season chicken breasts with salt and pepper. Place on griddle, grill until both sides are browned and center is no longer pink, about 7 minutes each side (depending on thickness).
- Transfer to platter and serve with cranberry sauce.
While chicken is cooking, in saucepan combine cranberries, water, sugar and vinegar, heat to boiling. Reduce heat to medium and cook 5 more minutes to allow sauce to thicken. Serve warm over grilled chicken breasts. Very good with roasted brussel sprouts. |
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: griddle pan, medium saucepan
Servings: 6
Serving Size: 1
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 6 boneless, skinless, chicken breasts |
| - | | salt & pepper to season |
| - | | 2 cups cranberries - fresh or frozen |
| - | | 3/4 cup water |
| - | | 1/4 cup sugar |
| - | | 1/4 cup balsamic vinegar |
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