• 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


  1. Season chicken with salt and pepper.
  2. 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.
  3. In the same skillet, add 1 tablespoon olive oil and cook onion over medium high heat for 1 to 2 minutes.
  4. Add garlic and cook for 1 minute longer.
  5. Add the cranberries, vinegar, port, and chicken stock, stirring to loosen the browned bits on bottom of the pan.
  6. Bring to a boil and cook until the liquid is reduced by half, about 6 minutes.
  7. Stir in mustard and butter. Add salt and pepper to taste.

Makes: 4 servings
Total Time: Under 30 minutes

Chef’s Name: Cindi Martinezrecipe02
Family: Husband – Jess; Son – Maxin (12); Daughter – Matea (9)
Community: La Costa
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!