MAPLE CRANBERRY CHICKEN WITH PECANS

By jarren

Ingredients

• 8 chicken breasts halves
• Salt and freshly ground black pepper to taste
• 1/4 cup cornstarch
• 3 tbsp vegetable oil
• 1 medium onion, halved and thinly sliced
• 1 tbsp chopped fresh ginger
• 1/2 cup maple syrup
• 1/2 chicken stock
• 1/4 cup white wine
• 1/4 balsamic vinegar
• 1/2 tsp herbes de Provence
• 1 cup fresh or frozen cranberries
• 1/2 cup pecan halves

Details

Servings 4

Preparation

Step 1

Season the chicken with salt and pepper. Place the cornstarch in a medium bowl, add the chicken and toss to coat. Heat 2 tbsp of the oil in a large skillet set over medium-high heat. Shake the excess cornstarch off the chicken; add to the skillet and brown on all sides. Transfer the chicken to a 9 x 13" casserole. Preheat the oven to 375F.

Heat the remaining oil in a small pot set over medium heat. Add the onion and cook 3-4 minutes. Add the ginger and cook 1 minute more. Add the maple syrup, stock, wine and vinegar, increase the heat to medium high and bring to a boil. Remove from the heat and pour the mixture over the chicken. Sprinkle the chicken with the herbes de Provence. Nestle the cranberries and pecans around the chicken. Cover and bake for 60 minutes, or until the chicken is cooked deliciously tender. Divide the chicken among 4 plates, spoon the sauce over it and serve.