HOISIN AND CRANBERRY ROASTED CHICKEN BREAST

Hoisin and Cranberry Roasted Chicken Breast image

Provided by Lynette !

Categories Chicken

Time 50m

Number Of Ingredients 11

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2 chicken breasts, bone in, skinless
1/4 tsp chinese five spice powder
1/4 tsp salt
4 Tbsp all purpose flour, divided
2 Tbsp canola oil
1 large shallot, minced
1/4 c dry sherry, (not cooking sherry...too much sodium!)
1/2 c cranberries, coarsely chopped, fresh or frozen (not dried, sweetened)
1 1/4 c reduced sodium chicken broth, divided
3 Tbsp hoisin sauce
1 tsp brown sugar

Steps:

1. Preheat the oven to 450°F.
2. Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker, the other two larger, but thinner). Sprinkle the chicken with the five spice powder and salt.
3. Place 3 tablespoons flour in a shallow dish. Dredge both sides of the chicken in the flour.
4. Heat the oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until brown on the bottom, about 6 minutes. Remove from the heat and transfer the chicken, skinned-side up, to a baking sheet. Bake until an instant read thermometer inserted into the thickest part of the breast registers 165°, 15 to 20 minutes.
5. Return the skillet to medium heat, add shallot and cook, stirring, until fragrant, about 1 minute. Add the sherry and cranberries; cook until the sherry is reduced by about half and the cranberries are beginning to soften, about 1 minute. Add 1 cup broth; brink to a boil and cook, stirring occasionally, until the cranberries are very soft, about 3 minutes more.