Chicken With Cranberry-Balsamic Sauce

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1-1/4 teaspoons salt, divided
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 1 cup cranberry juice
• 1/3 cup balsamic vinegar
• 1/4 cup whole-berry cranberry sauce
• 2 tablespoons finely chopped shallot
• 3 tablespoons butter

1. Sprinkle chicken with 1 teaspoon salt and the pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 425u0b0 for 12-15 minutes or until a thermometer reads 170u0b0.
2. Add the cranberry juice, vinegar, cranberry sauce and shallot to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Stir in butter and remaining salt until butter is melted. Serve with chicken.

chicken breast halves, salt, pepper, olive oil, cranberry juice, balsamic vinegar, wholeberry, shallot, butter

Taken from www.tasteofhome.com/recipes/chicken-with-cranberry-balsamic-sauce/ (may not work)