Maple Cranberry Chicken
can use EVOO
whole wheat flour
dash of sea salt and pepper
skinless chicken breasts
apple cider vinegar
In a bowl, combine flour, rosemary, salt, and pepper.
In a large skillet, melt coconut oil over medium heat. Add garlic.
Coat the chicken breasts in the flour mixture and add to skillet. Brown chicken on both sides.
Add the green onions and mushrooms.
In a small bowl, combine the maple syrup, vinegar, and water. Pour over the browned chicken. Sprinkle cranberries around chicken and reduce heat to a high simmer.
Simmer until chicken is cooked through, approximately 20 minutes (check the chicken frequently to make sure the liquid isn’t evaporating too much. Add more water if it is).
Serve chicken on individual plates and top with leftover sauce.