Ingredients
4 boneless skinless chicken breast halves2 tablespoons lemon juice2 tablespoons canola oil1/2 teaspoon salt1/4 teaspoon pepper1/4 cup dried cranberries1 cup boiling water1/2 cup chopped celery1/4 cup diced red onion4 tablespoons butter, divided1/2 cup chopped tart apple1/4 cup cranberry juice3 tablespoons apple juice1 tablespoon red wine vinegar1/4 teaspoon ground coriander1/8 teaspoon ground allspice
Preparation
Place chicken in a large shallow bowl. Combine the lemon juice, oil, salt and pepper; pour over chicken. Cover and refrigerate.
Meanwhile, place cranberries in a small bowl. Cover with boiling water and let stand for 15 minutes.
In a small saucepan, saute celery and onion in 2 tablespoons butter until crisp-tender. Reduce heat to medium. Drain cranberries; add to saucepan with apple. Stir in the cranberry juice, apple juice and vinegar. Cook and stir for 5 minutes or until liquid is reduced by half. Stir in coriander and allspice. Cover and keep warm.
Drain and discard marinade from chicken. In a large skillet, melt remaining butter over medium-high heat. Add chicken; cook for 5 minutes or until lightly browned; turn. Reduce heat to low and cover. Cook 10 minutes longer or until juices run clear. Serve chicken with cranberry compote.
