I have made this for about 15 years now. I don’t even know where the original recipe is anymore. In fact, I just kind of know how to make it. I am going to have to really think about it in order to post this recipe….
But it is worth the effort on my part so that you, too, may enjoy this moist and tasty chicken. Simple enough for every day but elegant enough for a special occasion.
1/2 – 3/4 cup dried cranberries
1/4 cup butter
4 boneless, skinless chicken breasts
1/4 cup chopped green onion
3 Tablespoons honey
Place 1/2-3/4 cup dried cranberries in a glass bowl. Cover with boiling water and let sit.
Meanwhile, melt 1/4 cup butter in a large skillet over medium-high heat.
Salt and pepper 4 boneless, skinless chicken breasts.
Brown the chicken in the skillet until golden brown on both sides.
Add 1/4 cup of green onion and sauté for about 30 seconds. Stir them to keep the onions from burning or sticking.
Cover the skillet and turn heat to low. Simmer the chicken until it is done and no longer pink, 165 degrees.
Remove lid and return heat to medium-high, let most of the liquid boil away. Stir in honey.
Serve topped with cranberry mixture.