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Pan Seared Chicken Breasts with
Cranberry Cherry Sauce and Bleu Cheese Crumbles

Pan Seared Chicken Breasts with Cranberry Cherry Sauce and Bleu Cheese CrumblesThere's just so much to love about this dish! Pan-seared chicken breasts served on a bed of sautéed mushrooms, onion and crisp hickory smoked bacon, topped with a cherry wine sauce, studded with dried cranberries plumped in red wine, and garnished with creamy blue cheese crumbles.

2007 Ultimate Cranberry Recipe Contest Finalist: Karen Harris of Castle Rock, Colorado.

Recipe Ingredients:

1 1/2 cups red wine - divided use
1 cup Ocean Spray® Craisins® Cherry Flavor Sweetened Dried Cranberries (or use plain)
4 slices hickory smoked bacon, cut into 1/2-inch pieces
6 ounces sliced button mushrooms
1 small yellow onion, quartered and sliced
1 large clove garlic, minced
1/2 teaspoon fresh thyme
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
6 medium boneless, skinless chicken breasts
2 tablespoons steak seasoning
1 teaspoon garlic powder
3 tablespoons oil
1/2 cup cherry preserves
2 tablespoons blue cheese crumbles
1 tablespoon fresh parsley, coarsely chopped

Cooking Directions:

  1. Place 1 cup wine and sweetened dried cranberries in a small bowl. Set aside.
  2. Cook bacon in a medium skillet over medium high heat until it starts to brown, stirring frequently. Add mushrooms and onion. Cook until onions are brown, stirring frequently, about 3 to 5 minutes. Add garlic, thyme and red pepper flakes; cook for 1 minute. Add 1/2 cup wine and salt. Cover; reduce heat to low, stirring frequently.
  3. Combine steak seasoning and garlic powder. Sprinkle on both sides of chicken breasts, pressing spices onto meat.
  4. Heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink inside, about 5 to 7 minutes each side. Chicken should be a rich brown color when done. Remove pan from the heat and transfer chicken to a plate. Cover tightly with foil and let rest for 5 minutes.
  5. Add reserved sweetened dried cranberry mixture to skillet, stirring to loosen any browned bits. Bring to a boil over high heat, stirring frequently. Boil until reduced by about 1/3 its original volume. Whisk in cherry preserves; reduce heat to low.
  6. Place equal amounts of mushroom mixture on 6 warm plates. Top each with a chicken breast and a generous amount of the cranberry-cherry sauce. Sprinkle with blue cheese crumbles and parsley. Serve immediately.

Makes 6 servings.

Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc., through ECES, Inc., Electronic Color Editorial Services.