This dish is impressive and easy—and can grace both a weeknight or celebration table. Serve with a garlicky wild rice pilaf that has sautéed butternut squash and chopped winter kale stirred into it.


  1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Season chicken with salt and pepper; place in skillet and cook 3 to 5 minutes per side or just until browned and no longer pink in center. Cook to internal temp of 165°F. Remove from skillet; keep warm.

  2. Add remaining oil to skillet; sauté shallots for 2 minutes. Stir in wine, syrup, and cranberries. Cook and stir over medium-high heat for 5 minutes.

  3. Combine cornstarch and water; stir into skillet. Cook and stir 1 minutes or until thickened and clear. Reduce heat to medium. Add chicken back to skillet; spoon sauce over and simmer 1 minute.


Nutritional values may change if you choose to substitute another chicken product.  If substituting frozen chicken for this recipe, thaw before cooking. 

If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.