Herbed Cranberry Chicken
Cooking Time: 10 Min Servings: 4
Be sure to serve this chicken over something to sop up the delicious sauce! The balsamic vinegar adds a lovely tang to this dish.
Products needed:
Ingredients:
-
2-3 pounds boneless, skinless chicken breasts, cut into chunks (approximately 3 chicken breast)
-
4 tablespoons The Olive Scene Herbes de Provence Olive Oil, divided
-
1 cup flour
-
1 teaspoon Seasonello sea salt
-
1 teaspoon garlic powder
-
1/2 teaspoon black pepper
-
1 yellow onion, diced
-
1 cup The Olive Scene Cranberry Pear Balsamic Vinegar
-
1 cup chicken stock or water
-
1 cup heavy cream or half & half
-
2 cups baby spinach
-
1 teaspoon Salt Sisters Tuscan Farmhouse Herb blend
-
1/2 teaspoon red pepper flakes
Directions:
-
Combine flour, salt and pepper in a large shallow bowl.
-
Add chicken and dredge to coat completely.
-
Add 2 tablespoons oil to a sauté pan place over medium-high heat.
-
Add chicken and cook 5 minutes per side, adding an additional 2 tablespoons oil as needed.
-
Remove chicken from pan and set aside.
-
Add the onions to the pan, stir, and sauté until translucent.
-
Reduce heat to medium and stir in 2 tablespoons of the leftover flour mixture, and cook 1 minute.
-
Add stock, stirring to scrape up browned bits from the bottom of the pan.
-
Gently add the cream and then the vinegar, and cook until thickened.
-
Add the spinach, herbs, red pepper flakes, and stir to combine, allowing the spinach to wilt.
-
Add chicken back to pan, turning to coat.
-
Cook an additional 5-10 minutes, until chicken registers 170 on instant read thermometer. Serve.
* serve over rice, mashed potatoes or pasta, and roasted Brussels sprouts.