roasted chicken breasts with cranberry port sauce

How To Make roasted chicken breasts with cranberry port sauce

• 1

  To buy boneless chicken breasts with the skin on, purchase chicken breasts on the bone and ask your butcher or supermarket to remove the bones but leave the skin intact.
• 2

  It is a much more beautiful presentation and it keeps the chicken moist.
• 3

  Bones can be used to make stock or discarded.
• 4

  If you prefer, obtain skinless chicken, then make a cut on the bottom of each breast the length of the breast to form a pocket.
• 5

  Stuff each breast with same amount of filling and turn slit side down.
• 6

  Brush top with a film of dijon mustard and continue with recipe.
• 7

  To heighten mushroom flavor, add one 10 gram package of soaked dried mushrooms along with the regular mushrooms, if desired.
• 8

  Dried currants may be substituted for cranberries.
• 9

  Trim chicken breasts of any fat.
• 10

  Heat butter in skillet on medium high heat.
• 11

  Add onion, saute, until softened then add mushrooms and zucchini.
• 12

  Saute until all liquid has evaporated, stirring occasionally, about 10 minutes.
• 13

  Stir in tarragon and cream.
• 14

  Continue to cook until cream has reduced and mixture is thick, about 5 minutes.
• 15

  Stir in lemon juice and add enough breadcrumbs to hold mixture together.
• 16

  Add parsely and season well with salt and pepper.
• 17

  Season chicken breasts with salt and pepper.
• 18

  With fingertips, make a pocket between skin and flesh of each chicken breast.
• 19

  Stuff about 1/3 cup filling under skin, tucking skin around breast to enclose stuffing.
• 20

  Place chicken breasts in large oiled (preferably metal) baking dish or roasting pan.
• 21

  Dot with butter, refrigerate until one hour before baking.
• 22

  Bake in 400 degree oven for 30 to 40 minutes or until juices run clear.
• 23

  If skin is not quite crisp enough, place under broiler to crisp it.
• 24

  While chicken is baking, place sauce ingredients in pot and bring to boil over medium high heat.
• 25

  Reduce by half, skimming occasionally, about 25 minutes.
• 26

  Over low heat, whisk in butter, 1 tablespoon at a time, until sauce is slightly thickened and glossy.
• 27

  Just before serving, skim any fat off pan juices and add juices to sauce.
• 28

  Either slice chicken breasts into 1/4 inch slices before serving and coat with sauce or serve chicken breasts whole and place sauce in sauce boat.
• 29

  Garnish with extra dried cranberries, if desired.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card