Chicken With Dried Cranberries And Tarragon

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons all-purpose flour
• salt and pepper
• 4 boneless chicken breasts, skin on
• 2 tablespoons oil
• 3/4 cup verjuice or 3/4 cup fruity wine
• 2 large shallots, finely chopped
• 1 garlic clove, finely chopped
• 1 1/2 cups chicken stock
• 1/2 cup light cream
• 1 cup dried cranberries
• 1 teaspoon lemon juice
• 1 teaspoon chopped fresh tarragon

Recipe

• 1 heat the oil in a large skillet over medium high heat.
• 2 combine the flour salt and pepper and dredge the chicken breasts in this, shaking off any excess.
• 3 add the chicken breasts skin side down to the skillet, cook until golden brown, turn over and repeat.
• 4 transfer the chicken to a baking dish, place in oven and bake for 12-15 minutes.
• 5 drain the skillet and return to the heat-reducing it to medium.
• 6 deglaze the pan with half the verjuice, scraping the bottom with a wooden spoon.
• 7 add the shallots, garlic, stock and cream, and simmer until reduced to a consistency that coats the back of a wooden spoon.
• 8 add the remaining verjuice, dried cranberries and lemon juice.
• 9 stirring with a whisk, reduce sauce a bit more, then season with salt and pepper and add the chopped tarragon.
• 10 to serve, slice the chicken breasts on an angle, and fan out onto a plate.
• 11 top each breast with a generous amount of the sauce.