This is one of the recipes I often turn to when I can't see or think straight (my scooter crash this morning was particularly taxing and has left me feeling sort of rubber-headed). And I think it's one of the best things that can be done with boneless, skinless chicken breasts that doesn't involve adding a lot of fat (like olive oil) so they aren't dry and tasteless.
I served this with steamed white rice (we're trying to eat more whole grains, but damn it, I like white rice), sauteed greens, and butternut squash (left over from a panade the other night—that's another recipe post) cooked in browned butter with sage.
1/3 cup low-sodium soy sauce
1/4 cup fresh lemon juice (hurray for my Meyer lemon tree in the back yard!)
2 teaspoons minced garlic
1 can whole cranberries (I use homemade cranberry preserves using the recipe from Cook's Illustrated and canning them in a hot water bath—really easy and nice to have on the shelf. I always make a few batches when fresh cranberries appear in the stores.)
3 tablespoons butter (I've used less)
Kosher salt and ground black pepper to taste
3 boneless, skinless chicken breasts
Preheat oven to 425°. In a saucepan, bring the soy sauce, lemon juice, garlic, cranberries, and butter to a boil. Lower heat, and simmer for 5 minutes until well combined. Season to taste.
While sauce is simmering, cut chicken into strips about 1/2-inch thick. Season with salt and pepper, and arrange layer in a 9 x 13-inch baking dish. Pour sauce over strips, and bake for 15-20 minutes, until cooked through. Serve over rice with extra sauce.
Serves 4 (dinner plus lunch leftovers for Husband in our house)
Quick, easy, nutritious, and Sophie liked it.
Thanks to all who offered their good wishes following my scooter crash. I'm feeling better, and ice plus a steady dose of ibuprofen should have me in skiing shape by the weekend.