Skillet Chicken with Cranberry-Vinegar Sauce

• 1-1/4 lb. boneless chicken breasts (filet the breasts for faster cooking and more juicy chicken)
• salt and fresh ground pepper
• 1 tbsp. 2 plus tsp. chopped fresh sage
• 1-1/2 tsp. dried sage
• 2 tsp. butter
• 1 tbsp. olive oil
• 1/2 cup thinly sliced green onions
• 1 cup chicken broth
• 3/4 cup whole berry cranberry sauce
• 1-1/2 tsp. red
• white wine vinegar

1. Filet the chicken or pound it out.
2. Season chicken on both sides salt and pepper, and rub with 1 tbsp of the fresh sage or 1 tsp of the dried.
3. Heat butter and oil in large skillet over med-high heat.
4. Saute the chicken until golden brown outside and cooked within.
5. Remove to a plate.
6. Add the green onions and the remaining sage to the pan drippings and cook, stirring for one minute, until softened.
7. Add the broth, raise the heat to high, and deglaze the pan until the liquid boils and reduces by about one third.
8. Reduce heat to medium.
9. Add the cranberry sauce and stir until it melts, then add the vinegar.
10. Return chicken and juices back to the pan and season with additional salt and pepper if needed.
11. Wonderful served with rice pilaf and steamed broccoli.

chicken breasts, salt, fresh sage, sage, butter, olive oil, green onions, chicken broth, whole berry, red, white wine vinegar

Taken from www.foodgeeks.com/recipes/19184 (may not work)