Maple Cranberry Chicken Breasts

• 1/4 cup all-purpose flour
• 1/8 teaspoon black pepper
• 1/8 teaspoon dried rosemary
• 4 boneless skinless chicken breasts (675g)
• 2 teaspoons olive oil
• 2 teaspoons garlic, minced
• 3 green onions, chopped
• 10 white mushrooms, sliced
• 1/2 cup maple syrup
• 2 tablespoons apple cider vinegar
• 2 tablespoons water
• 1/4 cup dried cranberries

1. Place flour, salt, pepper and rosemary in a bowl or plastic bag.
2. Coat chicken pieces in flour mixture.
3. Heat olive oil in frying pan on medium heat.
4. Add garlic, when just softened add the chicken and brown on both sides.
5. Add green onions and mushrooms to pan.
6. Mix together maple syrup, vinegar and water.
7. Pour over the browned chicken.
8. Sprinkle cranberries around chicken pieces.
9. Reduce heat to a high simmer for 20 minutes (check chicken frequently to make sure the liquid isn't evaporating too much, add a little water at a time if it is, it should be a little saucy).

flour, black pepper, rosemary, chicken breasts, olive oil, garlic, green onions, white mushrooms, maple syrup, apple cider vinegar, water, cranberries

Taken from www.food.com/recipe/maple-cranberry-chicken-breasts-113315 (may not work)