From, Martha Stewart.com
I used the idea and the overall premise of her original recipe, but, really didn’t follow the recipe
1 package of boneless, skinless, chicken breasts
2 tablespoons butter
1 medium shallot diced
1 cup cranberries (frozen)
1/4 cup brown sugar
1 cup chicken broth
1 tablespoon water
1 teaspoon cornstarch (or other thickener)
Heat oven to 400 degrees F
Cut small pockets in chicken breast, and mush 1 tablespoon butter & thyme into the slashes. Yes, mush, it’s a technical term. Basically, since I wasn’t using the skin-on bone-in breasts I couldn’t put the butter & seasonings under the skin, so I made small cuts and put the butter & thyme there, then salt & peppered the whole thing.
Bake in oven for 40 minutes.
While chicken is baking, heat remaining tablespoon butter in small saucepan, cook shallots until softened, add a another dash of thyme. Add chicken broth and simmer for 10-15 minutes. Strain into a small bowl, then pour liquid back into saucepan and return to stovetop.
Add cranberries and boil until they burst. Mix tablespoon of water and cornstarch in a small bowl/prep dish and whisk that mixture into the saucepan with the cranberries & broth. Simmer for a few more minutes until sauce has thickened.
Remove chicken from oven, and top with cranberry sauce. Serve w/mashed potatoes, stuffing, squash, pretty much anything you would see on a Thanksgiving table. And, also impress your roommate’s boyfriend. Here’s hoping he spreads the word to his single friends…