Ingredients:
3 tablespoons all-purpose flour
salt and pepper
4 boneless chicken breasts, skin on
2 tablespoons oil
3/4 cup verjuice or 3/4 cup fruity white wine
2 large shallots, finely chopped
1 garlic cloves, finely chopped
1 1/2 cups chicken stock
1/2 cup light cream
1 cup dried cranberries
1 teaspoon lemon juice
1 teaspoon chopped fresh tarragon
Directions:
Heat the oil in a large skillet over medium high heat.
Combine the flour salt and pepper and dredge the chicken breasts in this, shaking off any excess.
Add the chicken breasts skin side down to the skillet, cook until golden brown, turn over and repeat.
Transfer the chicken to a baking dish, place in oven and bake for 12-15 minutes.
Drain the skillet and return to the heat-reducing it to medium.
Deglaze the pan with half the verjuice, scraping the bottom with a wooden spoon.
Add the shallots, garlic, stock and cream, and simmer until reduced to a consistency that coats the back of a wooden spoon.
Add the remaining verjuice, dried cranberries and lemon juice.
Stirring with a whisk, reduce sauce a bit more, then season with salt and pepper and add the chopped tarragon.
To serve, slice the chicken breasts on an angle, and fan out onto a plate.
Top each breast with a generous amount of the sauce.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.