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Maple Simmered Chicken with Cranberries and Vanilla PDF Print E-mail

By simmering the cranberries for ten minutes before adding the
chicken, the pectin releases from the fruit, creating a naturally
thickened, rich sauce.  You can use canned cranberry sauce (not the
jelled one) to save time.  Alternate directions below.

Ingredients
1-1/2 pounds butternut squash, trimmed, peeled, seeded and cut into
1-inch cubes
1/4 cup plain Greek yogurt
sea salt
1/4 cup pure maple syrup
8 ounces fresh cranberries
1 teaspoon dried thyme
1 pound boneless, skinless chicken breast
1 teaspoon Rain's Choice pure vanilla extract

Instructions
Fill a medium pot halfway with water and bring to a boil on high heat.  
Reduce heat to medium.  Add squash and simmer, partially covered
for 10 minutes.  Drain well and return to pot.  Add yogurt and salt and
mash with a potato masher.  Cover and set aside.

In a large nonstick skillet, add maple syrup, cranberries, thyme and
1/4 cup of water.  Bring mixture to a boil on high heat; reduce to
medium low and gently simmer for 10 minutes, using the back of a
spatula to mash the cranberries until all are broken up.

Add chicken to cranberry mixture and cover skillet.  Increase heat to
medium and cook for 5 minutes.  Flip chicken and cook for an
additional 5 minutes.  Cut into thickest piece of chicken to check for
doneness; if still pink, flip chicken and cook for 2 minutes or until
chicken is opaque throughout.  Remove chicken from sauce; add
vanilla to sauce and stir well.

Serve chicken on top of squash (or plate squash on the side if
preferred) and with cranberry sauce over chicken.

Serves 4

Alternate Directions
If you use canned cranberry sauce, pour into the skillet, add maple
syrup, thyme and water, blend well, and cook just until sauce is hot.  Add chicken
and continue the recipe.  I cut the meat into strips before poaching as it was easier
than poaching the whole pieces.

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