I am such a lover of a Sweet and Savory flavor combo. Especially this time of year. Cranberries, turkey ( or chicken) creamy gravy and toasted nuts. This was just a simple little skillet dinner that I came up with that combines all those great intense FLAVORS that remind of everybody of a great “Fall” spread.
6 boneless skinless Chicken Breast.
1/2 bag whole cranberries
2 bags instant brown rice
1 1/2 cup walnuts ( roasted in a 350 oven for 6 mins)
2 cloves gain chopped
3 shallots chopped
3 cups low sodium chicken stock
3 tablespoons smart balance
3 tablespoons flour ( corn starch for GF)
2 teaspoons smoked paprika
2 teaspoons dry thyme and Rosemary
Drizzle of olive oil
Dash of salt and pepper
Fresh chopped parsley
In a med sauce pan, cook instant rice as directed. Set aside.
In a small sauce pan. Add 2 cups water and 2 cups sugar and cranberries. Heat on med high heat till boil. Reduce heat to low stir and break up cran mixture. Simmer for 10 mins till cranberries sauce and thick like and of like a “jam”Consistency . Remove from heat and set aside.
In a large skillet, drizzle olive oil preheat on med high, next in a bowl add chicken and all your spices. Coat well and add to skillet. Cook chicken on both sides for approx 4 mins till golden brown and completely cooked. Remove chicken from skillet and place chicken on a large plate or rack.
Next in the same skillet ( in med heat) add smart balance, garlic and shallot. Once bubbling whisk in your ( corn starch for GF) flour . Let flour cook out for a min. Whisk in chicken stock. Keep whisking till sauce becomes thick and gently coats the back of a wooden spoon. Add rice to skillet and combine. Next add chicken pieces on top. Drizzle some cranberry sauce and sprinkle some roasted walnuts and fresh chopped parsley on top and serve.
Cooking time: approx 25 min
Serves 6 peeps
GF( if using cornstarch) LF,LC,KF