The leading profile here is TART...not overly sweet...because overly sweet savory dishes bother me.
More importantly, this dish got one of the most DM recipe request on Instagram after I showed the process on instastory! It's very simple and easy to make and will help keep things interesting for those of you who cook a lot of bland skinless boneless chicken breast.
Also, coating your chicken breast with Paleo flour makes a big difference in the texture so don't skip out on it. I used Bob's Red Mill Paleo flour (not an ad) which is essentially a mix of almond flour, coconut flour, tapioca flour, and arrowroot flour- this yields a great consistency and texture!
1/2 cup paleo flour
3-4 boneless skinless organic chicken breast
1 cup frozen or fresh cranberries
1 cup water (not tap...you know better)
1/2 cup coconut sugar
3 tbsp grassfed ghee
1 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp pepper
A dash of nutmeg
1. Combine flour with salt and pepper and coat the chicken breast completely
2. In a skillet on medium-high heat, melt the ghee and sear both sides of the chicken breast till golden brown. Remove from pan and set aside
3.Keeping the pan on, add the vinegar (aka deglazing your pan) followed by water, cranberries, nutmeg, and coconut sugar. When you first add the vinegar a lot of steam will come off from the pan...this is normal. I tell you this because when I first started cooking, I would panic whenever that much steam came from my pan. Just have your vent on!
4. Cook for 5 minutes or until the berries burst. Add the chicken back to the pan.
5. Cover with lid and simmer for 25-30 mis until chicken is cooked through (occasionally basting)
Best served with roasted garlic cauliflower mash as pictured. Spread out the cauli mash on a round plate, slice your chicken breast, place in the center, and finish with the cranberry sauce...looks so gourmet, whoever you're trying to impress will be blown away.