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Saturday, March 20, 2010

Chicken Breast with Cranberry-Thyme Sauce

Who said cranberries were just for the fall?  I like to mix it up and enjoy cranberries year round.  This is a great way to incorporate this antioxidant packed fruit in a healthy, savory meal.

Chicken Breast with Cranberry-Thyme Sauce
Makes 4 servings

4 boneless, skinless free-range chicken breasts
1 Tbsp coconut flour
1/2 tsp sea salt
1/4 tsp fresh black pepper
1 Tbsp coconut oil
1/2 c onion, chopped
1/2 Tbsp fresh thyme, chopped
1 c frozen or fresh cranberries
1 c chicken stock (organic and salt free!!)
1 Tbsp raw honey
1 pinch ground cayenne pepper

1.)  Place the chicken breasts on a cutting board and top with a sheet of parchment paper.  Pound the chicken breasts out with a mallet to an even thickness, about a 3/4 to a 1/2 inch thickness.  (Don't have a mallet?  Try using a small cast iron skillet or saucepan.)

2.)  Mix the flour, salt and pepper and use to coat the chicken.

3.)  In a large skillet, add coconut oil over medium-high heat to coat pan.  Place the chicken breasts in the heated oil and sear for about 3 minutes per side until cooked thru.  Transfer chicken to plate and cover loosely to keep warm.

4.)  Lower heat to medium-low and add onion and thyme.  Sautee until soft and golden.  Add cranberries, stock, agave nectar, cayenne and extra sea salt to taste.  Bring to a simmer and cook over medium-high heat until thickened.  Pour over plated chicken breasts and serve.



SO GOOD! I was unable to find cranberries (frozen or fresh), so I used raspberries and it worked out really well! NOM!

Healing Cuisine by Elise

um, YUM!! TOtally trying with raspberries soon. Great idea!!


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