Today is a very exciting day for The Kitchen Revival, it’s the official launch day! I can’t think of a better way to launch than to share a Fall recipe.
Tonight’s supper was amazing! We had Cranberry Chicken with green beans on the side. You would think that it would be easy to find fresh cranberries this time of year, but after visiting 2 grocery stores I couldn’t find any. But I did find dried cranberries, it’s not what I was hoping for, but I’m just glad I was able to find some kind of cranberries.
For this recipe there really isn’t any ahead of time prep work, except if you are planning on making cornbread as your side. If you decide to make cornbread you can always make that a few hours ahead of time to save you a little bit of time in the kitchen.
Makes about 4 servings
- 4 boneless skinless chicken breasts
- Salt & Pepper, to taste
- 2 tbsp. Olive Oil
- 1/2 yellow onion, diced
- 1/2 cup Pure Maple Syrup
- 1/2 cup cranberries (can be fresh, frozen, or dried)
- 4 tsp. cornstarch
- 4 tsp. water
Season chicken with salt & pepper and bake at 350 F. for about 30 min.
While the chicken is cooking, prepare the sauce by sauteeing the onions in a small saucepan for 5 min. Add the syrup and cranberries. Bring to a boil and cook for about 5 min.
Combine cornstarch and water in a bowl and whisk. While stirring the sauce, stir in the cornstarch mixture. Continue to cook the sauce until thickened. Serve the sauce over the cooked chicken.