- 4 boneless, skinless, thin-cut chicken breast halves or cutlets
salt and pepper to taste
- 2 tablespoons olive oil, divided
- ½ cup finely chopped onion
- 2 garlic cloves, minced
- ¾ cup dried cranberries (or tart dried cherries to cut the sweetness)
- 1/3 cup balsamic vinegar
- 1/3 cup tawny port
- 1 cup chicken stock
- ½ teaspoon Dijon mustard
- 2 tablespoons butter
- Season chicken with salt and pepper.
- In a large skillet, cook chicken in 1 tablespoon olive oil over medium heat for 4 to 5 minutes on each side or until no longer pink. Remove and keep warm.
- In the same skillet, add 1 tablespoon olive oil and cook onion over medium high heat for 1 to 2 minutes.
- Add garlic and cook for 1 minute longer.
- Add the cranberries, vinegar, port, and chicken stock, stirring to loosen the browned bits on bottom of the pan.
- Bring to a boil and cook until the liquid is reduced by half, about 6 minutes.
- Stir in mustard and butter. Add salt and pepper to taste.
Makes: 4 servings
Total Time: Under 30 minutes
Chef’s Name: Cindi Martinez
Family: Husband – Jess; Son – Maxin (12); Daughter – Matea (9)
Community: La Costa
Hobbies/Interests: Food and wine, entertaining, photography, sports, traveling, and creative design
Favorite Local Activities: Watching my kids’ Carlsbad United, LCYO, and Friday Night Lights sports games, Ponto Beach picnics and bonfires
About the Recipe: With the holidays coming up, this is a super easy and very flavorful dish that is great for a quick mid-week dinner, yet nice enough to impress discerning dinner guests.
About the Chef: I’m the national marketing director for a Fortune 500 company. Food and service, however, has been in my blood forever, so I work a few days a week at The Landings at the Carlsbad Airport. To get my creative fix, I squeeze in time for custom gifts, photography, jewelry, food, and more. And I am an avid Raiders and Dodger fan – constantly causing grief within my San Diego Chargers and Padres loving family!