Cranberried Chicken

• 2 chicken cutlets or 2 large whole breasts without skin
• 1 can whole berry cranberry sauce
• 2 cloves garlic
• 3 Tbsp. olive oil
• 4 or 5 oz. mushrooms
• 4 scallions
• 1/2 c. dry white wine
• uncooked rice

1. Cut chicken cutlets (or whole breasts) in half.
2. Microwave rice per directions.
3. Slice mushrooms into thick slices.
4. Mince the garlic and saute in skillet with warm olive oil until soft. Add the chicken and cook quickly on both sides but don't brown the meat.
5. Cut scallions in 1/2-inch pieces and add to pan, stirring until soft.
6. Meanwhile, in a mixing bowl, stir together the cranberry sauce and wine and add mixture to the skillet.
7. Cover and simmer for about 10 minutes or until chicken is no longer pink in center.
8. Add mushrooms and stir to moisten.
9. Cook another few minutes until sauce is bubbly.
10. Serve over rice.

chicken cutlets, cranberry sauce, garlic, olive oil, mushrooms, scallions, white wine, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230520 (may not work)