This recipe can also be made with Cornish Game hens for a fancy dinner party, but this entrée makes a quick and elegant weeknight dinner for the family. The Marsala wine is delicious with the cranberries, and the marinade is very quick to put together. Serve with Roasted Potatoes, and asparagus.
Serves 6
Marinade:
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons Marsala wine, sherry, or white wine
2 tablespoons olive oil
2 shallots, minced
salt and pepper to taste
6 chicken breasts, skin on or off
1/3 cup dried cranberries
1/3 cup white wine
1/3 cup chicken broth
2 tablespoons butter, optional
In a 9x13 roasting pan, add all the marinade ingredients and whisk to combine. Add the chicken breasts and allow to marinate for 10 minutes or up to 8 hours in the refrigerator.
Preheat the oven to 400 degrees. In a small bowl, add dried cranberries and pour hot water to cover and allow to plump up. Set aside. Roast chicken and baste after 10 minutes. Roast for 20 minutes or until done. Remove chicken to a plate and cover loosely with foil.
Place roasting pan over a medium high burner and add wine and cranberries. Scrape the bottom of the pan and cook for 1-2 minutes. Add broth and any accumulated juices from the breasts and cook for 3-4 minutes. Turn heat down and add butter if you want. Plate the breasts and pour the sauce over chicken and serve.