This recipe is easy, somewhat sweet, and has a little bit of spice — in short, everything nice!
2 tablespoons olive oil
4 boneless skinless chicken breasts
¼ cup all-purpose flour
Salt and pepper
1 cup dried cranberries
½ cup apple juice
½ cup chicken stock
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon red pepper flakes
1 tablespoon Dijon mustard
Combine the cranberries, apple juice, and chicken stock in a small bowl and set aside.
Combine the flour, salt, and pepper. Dredge the chicken in the flour mixture. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for five minutes on each side. Remove the chicken to a plate and keep warm.
Add the cranberries and juices to the pan, reducing heat to low and scraping up any brown bits on the bottom of the pan. Whisk in the spices and mustard, and add the chicken back into the pan. Cook until the chicken is no longer pink in the center and the sauce has thickened. If the sauce isn’t thickening – or if you decided not to dredge the chicken in flour initially – whisk 1 tablespoon of flour into the sauce and simmer until it reaches desired thickness.