Danita Sulick is joining us from The Mulb in Manchester with their chef Libby Sullivan. They're showing us how to make cranberry balsamic chicken! See the recipe below. Visit themulb.com for more information. Cranberry Balsamic Chicken INGREDIENTS 4 boneless chicken breasts, butterflied and pounded 3/4 cup all purpose flour kosher salt and fresh pepper kosher salt and fresh black pepper 3-4 tablespoons oil 2 shallots minced 2 cloves garlic minced 1/2 cup whole cranberry sauce 1/3 cup white wine 1/3 cup chicken stock 3 tablespoons balsamic vinegar 3 tablespoons butter DIRECTIONS On a plate, toss flour with a teaspoon of kosher salt and 1/4 teaspoon fresh ground pepper Heat a large saute pan over medium high heat, add oil Dredge chicken in flour mixture, and add to saute pan. Don't crowed pan, cook until, you get a nice caramel colored crust on chicken about 3-4 minutes. Flip and repeat on other side. Repeat until all chicken is browned. Remove chicken from pan, set aside. Add a touch more oil to the pan, heat and add shallots and garlic. Cook about 2 minute, add white wine to deglaze pan, reduce by half. Add cranberry sc, balsamic, and stock to the pan, bring to a boil, and reduce slightly. Return chicken to pan, cook for a couple of minutes to cook chicken through. Turn off heat and fold in butter. Season with kosher salt and fresh pepper to taste.

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