CHICKEN BREASTS WITH ROSEMARY BALSAMIC CRANBERRY SAUCE Serves 4. It doesn’t have to be turkey time to enjoy cranberry sauce. Pick up a can of cranberries and enjoy this savory chicken dish in a flash. Serve this chicken with mashed potatoes or cooked rice. 4 boneless skinless chicken breast halves Salt and pepper to taste 3 tablespoons unsalted butter, divided use 3 tablespoons chopped shallots 1 tablespoon chopped fresh rosemary 1 cup chicken broth 2/3 cup canned whole berry cranberry sauce 2 tablespoons balsamic vinegar Trim chicken breasts and lightly pound between two sheets of plastic wrap to an even 1/2-inch thickness. Season chicken with salt and pepper to taste. Melt 1 tablespoon butter in a large heavy skillet over medium high heat. Add the chicken and cook 2 minutes per side to brown lightly. Remove chicken to a plate. Add remaining 2 tablespoons butter to drippings in skillet along with the shallots and rosemary. Stir until shallots soften, about 2 minutes. Add the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the cranberry sauce and vinegar and bring to a boil. Continue to cook, stirring occasionally, until sauce is thick enough to coat a spoon. Return chicken to skillet, along with any accumulated juices and turn to coat with sauce. Reduce heat and simmer, uncovered, for 5 to 7 minutes or until chicken is cooked through, turning over once. by Phillis Carey’s from Fast and Fabulous Chicken Breasts