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2 tsp butter
4 skinless, boneless chicken breasts
2 250-g pkg sliced button mushrooms, about 8 cups
1/2 cup water
1/2 398-mL can whole berry cranberry sauce
Generous pinch salt
Generous pinch freshly ground black pepper
Melt butter in a large frying pan over medium-high heat. Add chicken. Cook until light golden, 3 to 4 minutes per side. Remove to a large plate. Add mushrooms and water to pan. Stir often until mushrooms start to soften, 3 to 4 minutes. Stir in cranberry sauce, salt and pepper. Stir often until sauce has melted. Reduce heat to medium-low. Return chicken to pan. Cover and cook, stirring and turning occasionally, until chicken is springy when pressed, 8 to 10 minutes. Serve with boiled potatoes and steamed broccoli.
Calories 276, Protein 32.2g, Carbohydrates 26.8g, Fat 4.5g, Fibre 2.2g, Sodium 113mg.
Use white wine in place of water. Add grated orange peel or chopped clementines to sauce. Sprinkle with sliced green onions.