Recipe: Dried Cranberry Compote Chicken

DRIED CRANBERRY COMPOTE CHICKEN

4 chicken breast halves, skinless and boneless
2 tablespoons fresh lemon juice
2 tablespoons peanut oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup dried cranberries
4 tablespoons butter, divided
1/2 cup chopped celery
1/4 cup diced red onion
1/2 cup unpeeled, chopped tart apple
1/4 cup cranberry juice
3 tablespoons apple juice
1/4 teaspoons ground coriander
1/8 teaspoon allspice
fresh sage
Lady apples

In large shallow dish, place chicken. In small bowl, mix together lemon juice, oil, salt and pepper; pour over chicken. Refrigerate while preparing cranberry compote. In a small bowl, place cranberries. Cover with boiling water and let steep 15 minutes. In frypan, place 2 tablespoons of the butter and melt over medium-high heat. Add celery and onion; saute about 10 minutes or until limp. Reduce heat to medium temperature. Drain cranberries. Add cranberries and chopped apple to celery-onion mixture. Stir in cranberry juice and apple juice. Cook, stirring, about 5 minutes or until liquid is syrupy. Add coriander and allspice. Set aside and keep warm. Remove chicken from marinade and drain. In large frypan, place remaining 2 tablespoons butter and saute about 5 minutes or until light brown. Turn, cover and reduce heat to low. Cook about 10 minutes or until fork tender. Place chicken on serving platter and top with cranberry compote. Garnish with fresh sage and Lady apples.

Makes 4 servings.
Source: National Chicken Council