Chicken Corn Soup which will have to wait until tomorrow. Because as I was rummaging through the fridge I realized that I had some leftover fresh cranberry sauce from Thanksgiving. Yes, I said Thanksgiving. I make it once a year and freeze the leftovers in small containers to use for my turkey sandwiches throughout the rest of the year. Delish!
My mind started cooking before I did and the next thing I knew I was making a cranberry glazed chicken instead of soup.
This is a fast and easy dinner that’s ready in about 30 minutes or less. I generously salted and peppered the chicken then heated a skillet over med high heat. When the pan was nice and hot I drizzled a couple of Tablespoons of oil in the pan and placed my chicken skin side down (if there was skin on the chicken) and let it brown for 5 minutes without touching it so it could get a tasty golden brown.
There was about 2 Tbsp. of liquid that was released by the chicken in the pan which I spooned over each breast before serving with an extra dollop of cranberry sauce on the side.