This is my current FAVE chicken recipe. The salsa is so yummy. Ty likes rice with everything so I made some rice on the side for him to put the extra salsa on.
1 can (16 ounces) whole-berry cranberry sauce
1 can (11 ounces) mandarin orange sections, drained
pinch of ground cinnamon
4 skinless, boneless chicken breast halves (1 lb), rinsed and patted dry
1/2 teaspoon seasoned salt (I actually use Creole seasoning salt for this and really prefer the flavor...it's a little spicier)
2 tablespoons vegetable oil
2 tablespoons butter
2 tablespoons dry white wine ( I always use white grape juice in place of this, but I'm sure you could use chicken broth as well)
1. Place the cranberry sauce, mandarin oranges, and cinnamon in a food processor or blender and pulse until well combined, 30 seconds. Set the salsa aside.
2. Make the chicken paillards: Place the chicken breast halves between 2 sheets of waxed paper on a work surface and pound them to a 1/3 inch thickness with a meat pounder or the bottom of a heavy skillet. Season on both sides with the salt.
3. Place the oil and butter in a large skillet over medium-high heat. When the butter has just melted, add the pounded chicken and cook until lightly browned, 2 minutes. Turn the chicken over and cook the second side for 1 minute. Add the wine, cover the skillet, reduce the heat to medium-low, and let the chicken simmer until cooked through, 2 to 3 minutes longer.
*you could grill the pounded chicken if you prefer...about 3-4 minutes per side*
4. To serve, place a paillard on plate and garnish with salsa....ENJOY!
---recipe courtesy The Dinner Doctor---