Cranberry Chicken

Pat the chicken breasts dry with paper towels and cut them into 2-inch cubes.

In a mixing bowl, combine the chicken cubes with salt, freshly ground black pepper, olive oil, rosemary, lemon juice, and cornflour. Toss well to ensure the chicken is evenly coated.

Allow the chicken to marinate for 20-30 minutes to absorb the flavours.

In a small bowl, whisk together the cranberry sauce, apple cider vinegar, and honey until smooth. Set aside.

Heat the olive oil in a large skillet over medium heat.

Add the marinated chicken cubes to the skillet, spacing them out evenly. Sear each side for 4-5 minutes until golden brown.

Once seared, remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the butter. Allow it to melt and start bubbling.

Add the finely chopped garlic and sauté for 1-2 minutes until fragrant.

Add the chopped onions and cook until they soften and begin to brown, stirring occasionally.

Gradually pour in the chicken broth, whisking to combine it with the onions and garlic.

Return the seared chicken to the skillet and cook for an additional 2-3 minutes over medium-low heat.

Pour the prepared cranberry sauce mixture over the chicken, stirring gently to coat the chicken evenly with the sauce.

Lower the heat to medium-low, cover the skillet, and simmer for 8-10 minutes, or until the chicken is fully cooked through and the sauce has thickened slightly.

Once cooked, remove the skillet from heat.

Serve the Cranberry Chicken hot, garnished with a sprig of fresh rosemary. Pair with sides like mashed potatoes, steamed vegetables, or rice for a complete meal.