Herbed Cranberry Chicken Saute

2 tsp (10 mL) butter

2 tsp (10 mL) canola oil

4 boneless, skinless chicken breast(s)

8 boneless, skinless chicken thighs

1/2 cup (125 mL) chicken broth

1/2 cup (125 mL) red wine

1/2 cup (125 mL) orange juice

1/2 cup (125 mL) cranberry sauce, whole berry

1 tsp (5 mL) sage, dried

1 tsp (5 mL) poultry seasoning

1/2 tsp (2.5 mL) thyme, dried

1/2 tsp (2.5 mL) hot sauce, (optional garnish)

parsley, fresh, chopped, for garnish

green onion(s), fresh, chopped, for garnish

1 Melt butter in a large wide frying pan set over medium-high heat. Add the chicken and cook until golden, from 3 to 4 minutes a side. Reduce temperature if it is turning dark brown.
2 Pour the broth over the chicken and reduce the heat to medium-low. Cover and cook 4 minutes for breasts and 3 minutes for thighs. Add the cranberry sauce to the broth. Evenly sprinkle chicken and sauce with sage and thyme. If using hot sauce, add to the sauce. Stir sauce as best you can. Then turn the chicken.
3 Continue cooking, adjusting heat so mixture barely simmers and cook until chicken feels springy when pressed and meat thermometer reaches 165°F (74°C), about 4 to 5 minutes. Remove chicken to a plate and increase the heat to medium-high. Boil sauce gently, stirring constantly, until as thick as you like. Pour over chicken and sprinkle with parsley or green onions.