4 boneless, skinless chicken breast halves
salt and pepper
2 tbsp (30 mL) butter
2 Granny Smith apples, peeled and cut into 1/4 inch (6 mm) slices
cup (75 mL) Marsala wine
2 tbsp (30 mL) apple jelly
1/2 cup (.5 L) Craisins® Dried Cranberries
Season chicken with salt and pepper; set aside
Melt butter in a large skillet over medium-high heat. Add chicken and cook about 4 minutes on each side or until chicken is golden brown and no longer pink inside. Remove to platter and keep warm.
Stir wine, jelly and apples into skillet. Bring to a boil and scrape up the brown bits from the pan. Add Craisins® Dried Cranberries. Cook 1-2 minutes or until slightly thickened. Spoon over chicken. Makes 4 servings.